LEFTOVER CHICKEN RAMEN

LEFTOVER CHICKEN RAMEN

LEFTOVER CHICKEN RAMEN

LEFTOVER CHICKEN RAMEN

LEFTOVER CHICKEN RAMEN

When I buy a roasted chicken from the grocerin a pinch, I remove one chicken thigh and bothwings while it is still hot. Eventually, the restof the meat makes its way into pastas, salads,soups, etc. Then we are left with the bones andthe prized chicken jelly at the bottom of thetray. We can squeeze one more triumphant dishout of this chicken!
Prep Time 15 mins
Cook Time 30 mins
Course chicken recipes
Servings 4

Equipment

  • IKEA 365+ Bowl
  • 1 TREBENT Chopsticks
  • 1 TILLAGD Cutlery

Ingredients
  

SCRAPS

  • Fennel stems
  • Roasted chicken
  • bones, juice
  • Onion skins
  • Carrot peels
  • Daikon peels

PICKLES

  • 2 cups (425g) white sugar
  • ½ cup (125 ml) rice wine vinegar
  • ½ cup (45 g) fennel stems cut ¼ inch(½ cm) thick
  • 1 cup (110 g) carrot, grated(reserve peels for broth)
  • ½ cup (58 g) daikon, grated(reserve peels for broth)

RAMEN BROTH

  • Bones and juice reserved from1 roasted chicken
  • ½ cup (62 g) dried shiitake mushrooms
  • 4 cloves garlic, minced
  • 2 tbsp 2 tbsp (12 g) ginger, minced
  • ¼ ¼ cup (13 g) onion skins
  • ¼ ¼ cup (30 g) carrot peels, frompickle preparation
  • ¼ ¼ cup (30 g) daikon peels, frompickle preparation
  • 1 1 sheet kelp, nori or kombu
  • 21 21 cups (5 L) water

SOY-STAINED EGGS

  • 4 eggs
  • 1 cup (250 ml) low-sodium soy sauce
  • 3 tbsp (45 ml) rice wine vinegar
  • 1 tbsp (15 ml) mirin

FINISHING (PER BOWL)

  • 1 package (100 g) ramen noodles
  • 5½ cups (1¼ L) ramen broth(recipe on previous page)
  • 1 tbsp (15 ml) shiro miso
  • 1 tbsp (1 g) green onions, chopped
  • 1 tbsp (3 g) sesame seeds
  • 1 tbsp (15 ml) pickles (recipe on previous page)
  • 1 1 soy-stained egg, cut in half (recipe above)

Instructions
 

PICKLES

  • Bring white sugar and rice wine vinegarto a boil
  • Pour over vegetables and let sit for20 minutes.

RAMEN BROTH

  • Place all ingredients in a pot and simmerfor 45 minutes.
  • Strain and reserve.

SOY-STAINED EGGS

  • Bring a pot of water to a boil, add eggsand boil for 6 minutes.
  • Cool eggs in an ice bath before peeling.
  • Pour the soy, rice wine vinegar, and mirinover the eggs.
  • Let sit in the fridge for 24 hours.

FINISHING (PER BOWL)

  • Cook the ramen noodles in a pot ofboiling water for 2 minutes, or as perpackage instructions.
  • Strain the ramen noodles and transferthem to a large soup bowl.
  • Bring the ramen broth to a boil and pourover the noodles.
  • Stir in the shiro miso and garnish with allother ingredients.
  • Serve with chopsticks and a dumpling spoon.
Keyword LEFTOVER CHICKEN RAMEN
Tried this recipe?Let us know how it was!

 


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