Hugonweb | Chicken Ramen Recipe

My process takes 2 days. Start broth the afternoon before, then marinate the chicken and ramen eggs. You can then make the noodles that first afternoon or the following. The evening of the first day, grill and eat some of the chicken for dinner. The second evening, the leftover chicken can be combined with the other ingredients for ramen noodle soup.

Chicken Broth

Makes 2 quarts

Prep time: \~20 min, cook time 4-5 hrs, rest time: over night

• \~6 lbs chicken wings (may replace with chicken back, etc.)
• 4 medium carrots
• 3 bunches of scallions
• 1 full head garlic
• 1 2-in. piece of ginger
• 1/4 cup tamari or soy sauce
• 10 cups water (really 2 cups and 8 cups)

Cookware required: 6+ quart stove-top safe roasting pan, 10+ quart stock-pot, fine strainer, container to store broth overnight in fridge like large bowl with a covering

1. Cut carrots into 1/2 in pieces; peel ginger and cut into 1/4 in thick slices
2. Remove bottom from scallions and garlic; also cut garlic in half (leave skin on garlic)
3. Roast chicken wings in oven for 30 minutes at 425°F (until well browned)
4. Reduce oven temp to 375°F, add carrots and scallions to roasting pan, mix well, and roast for 20 min
5. Transfer chicken, carrots, scallions to stock pot
6. De-glaze the roasting pan by putting it on stove over high heat, adding 2 cups water, and scraping brown stuff up from pan; add this to the stock pot
7. Add ginger and remaining 8 cups water to stock pot; mix well
8. Use high heat to bring to a light simmer, then reduce heat as low as stove allows
9. Add tamari or soy sauce
10. Simmer 3 to 4 hours, until meat falls of bones and bones come apart easily; occasionally skim fat and sum off the surface
11. Strain the broth and discard the solids
12. Refrigerate overnight
13. Before using, skim the solidified fat off of the surface (the good stuff is a jelly-solid once cooled)

Scratch-made Ramen Noodles

Requires noodle maker!

Makes \~12 good-sized servings

Prep time: 30 min, resting time: 1 hr, cook time: 2 min

• 6 cups all-purpose flour
• 2 tsp fine sea salt
• 2 tsp baking soda
• 4 eggs beaten
• 1 cup warm water

Cookware required: Noodle maker, stand mixer with dough hook, plastic wrap; kitchen spider recommended

1. In mixer bowl, whisk together flour, salt, and baking soda
2. Add eggs and warm water to bowl
3. Use dough hook to mix at lowest speed until all ingredients are moist
4. Increase speed a little until dough comes together; continue to knead with dough hook until dough is smooth (\~5 min). *If dough doesn't form a ball, don't add more liquid; instead, turn off mixer and use your hands to press into a ball and then continue*
5. Put dough on floured surface and shape into a rectangle; cover in plastic wrap
6. Refrigerate for at least 1 hr
7. Generously dust a jelly-roll pan with flour
8. Divide dough into 6 equal pieces on the floured pan and cover loosely with plastic wrap
9. Roll into \~3/4 in balls and rub with flour, then feed into noodle extruder
10. Place noodles back on the floured pan, dust noodles with flour, separate, and re-cover (and refrigerate if you don't want to cook them now)
11. Cook noodles for 1 to 2 minutes in a generous amount of water (a "spider" tool can help fish noodles out of boiling water)

Char Siu Chicken

Chinese and chicken version of Japanese "Chashu" braised pork belly. The spices are odd for a Japansese dish, but the flame-grilled texture is really nice!

Makes 4 servings

Prep: 5 min, marinate: 30 min, cook: 30 min

Equipment: zip locks, grill or grill-pan, basting brush optional

• 1 large garlic clove
• 1/4 tsp Chinese five-spice powder
• 2 Tbs honey
• 2 Tbs hoisin sauce
• 1 1/2 Tbs soy sauce
• 1 Tbs ketchup
• scant 2 tsp toasted seasame oil
• 2-3 lbs chicken breasts or boneless, skinless thighs (possibly butterflied)

1. Mix together everything but the chicken in a zip-lock bag to make the marinade
2. Put the chicken in the zip-lock bag and let marinate at room temperature for 30 min or refrigerated for up to 24 hours (return to room temperature before cooking)
3. If using a grill-pan, lightly coat with oil and set over medium-high heat
4. Cook chicken for 6 to 10 min on grill pan, turning several times; On outdoor grill, cook 10 to 12 minutes
5. Half-way through cooking, baste with leftover marinade

Ramen Eggs

Marinade for 8 to 10 large eggs:

• 1 1/2 cups mirin
• 1/2 cup soy sauce
• 1/2 cup dark soy sauce (or sub with 1/2 cup soy sauce and 1 Tbsp brown sugar)

1. Mix up the marinade and put it in the refrigerator
2. Make soft boiled eggs
3. Put them in an ice bath immediately after cooking
4. Gently peel the eggs
5. Place the eggs in the marinade for 2 to 24 hours

Eggs last for up to 4 days in fridge. Marinade can be re-used for up to a few weeks.

Ramen Noodle Soup

Makes 6-10 servings

• 2 quarts ramen broth (recipe above)
• 12 servings noodles (recipe above)
• 8 servings grilled chicken breasts or thighs (recipe above)
• 6-12 ramen eggs (recipe above)
• *1 tsp of mirin for each serving?????*
• Chopped scallions as a topping
• Chili oil as a topping
• Toasted sesame oil as a topping?

1. Warm broth
2. Bring water to a boil to cook noodles
3. Warm chicken
4. Assemble bowls with noodles, broth, chicken, scallions, and possibly chili or toasted sesame oil