Roasted Chicken Ramen Food

CHICKEN RAMEN BOWL

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

CHICO RAMEN WITH ROASTED CHICKEN DASHI AND SHOYU CHICKEN

Steps:

• Bring water to boil in a medium pot. Drop in noodles and cook for 2 to 4 minutes. Strain and divide noodles among six bowls.
• Add 1 ounce Ramen Base to each bowl, then add 12 ounces Chicken Dashi to each bowl. Top with Shoyu Chicken. Serve hot!
• Cook's Notes: You can also top the ramen with kale chips, a soft egg, a scoop of garlic schmaltz, pickled shiitake mushrooms, or whatever topping you desire!
• Because both the Chicken Dashi and Ramen Base freeze well and are time consuming, we recommend you make more than needed for 6 servings at a time!
• Combine soy sauce, garlic, ginger, salt, scallions and mushrooms in a medium pot. Bring to just a boil, then simmer for 20 minutes. Strain and discard solids.
• Preheat oven to 500 degrees F.
• Combine chicken backs, chicken feet, carrots, celery and onion in a roasting pan. Roast for 10 minutes, then stir and roast until throughly browned, another 10 minutes. Remove the roasting pan from the oven and add a cup of water.
• Scrape up the brown bits from the bottom of the pan while it's hot, then add all the contents to a large stockpot. Add the peppercorns, bay leaves and parsley, then cover with 6 1/2 quarts cold water. Bring to a boil, then simmer gently for 6 hours.
• Add bonito, kombu and scallions and continue to simmer, 20 minutes more. Strain and discard solids.
• Preheat oven to 250 degrees F.
• Combine soy sauce and sugar and mix until sugar has dissolved. Set aside.
• Place chicken in a roasting pan and add the pork fat, garlic cloves, black pepper, salt, thyme sprigs and 1/2 cup water. Cover with foil and bake for 25 minutes. Remove thyme sprigs and garlic cloves.
• Heat a small saute pan over medium-high heat. Add chicken pieces and brown slightly on both sides, about 1 minute each. Add soy sugar mixture and cook until it bubbles and starts to thicken, glazing the chicken, about 1 minute. Be careful, as this sauce can go from glossy to burnt quickly! Set aside to put on top of ramen.

ROASTED CHICKEN WITH RAMEN NOODLES SALAD

Steps:

• Preheat oven to 375º.
• In a mixing bowl add in the chicken breast and lightly coat with oil and season with salt, pepper and paprika and aloud to set for minutes.
• Place the chicken breast onto a baking pan and into the oven and bake for 30 minutes. Remove and aloud to cool. After the chicken breast is cool place the chicken breast and slice each chicken breast into a fan and set aside.
• Make the salad dressing with oil, vinegar, sugar, salt and pepper. Blend well and set aside.
• In a mixing bowl mix cabbage, carrot, green onion, ramen noodles, almond and sesame seed and mix together add in the dressing and toss together and plate the cabbage mixture and place on of the chicken breast on top and serve.