Mike's Deconstructed Chicken Ramen
- 2 large Fat Trimmed Boneless Chicken Breasts
- 1 box 48 oz Low Sodium Chicken Broth & 1 cup Water
- 1 tbsp Each: Chicken Bullion - Sesame Oil - Rice Vinegar - Dried Cilantro - Soy Sauce - Fish Sauce - Fresh Ginger - Garlic Chili Sauce - Red Pepper Flakes - Dried Jalapenos -
- 2 tbsp Each: Dried Minced Garlic - Dehydrated Onions
- 1/4 tsp Chinese 5 Spice
- 1/2 tsp Black Pepper
- 1 tsp Dried Basil
- 1 large Package Ramen Noodles For Two know that you can use regular top ramen noodles - stir fry noodles - udon - sobe - linguini - spaghetti - etc,.
- 3 cup Sliced Cabbage
- 1 Each: Sriracha Sauce - Wasabi - Garlic Chili Sauce - Light & Dark Soy Sauces - Fish Sauce
- 1 Each: Bean Sprouts - Fresh Cilantro - Fresh Thai Sweet Basil - Snap Peas - Fresh Parsley - Thai Peppers - Almonds - Sliced Jalapenos - Boiled Eggs - Fresh Chives - Sesame Seeds
- 2 Sets Chopsticks
- Make your dry broth.
- Add everything in the Dry Broth section, including your whole chicken breasts, to a large pot and boil for 45 minutes.
- Pull out chicken breasts and allow them to rest covered until cooled.
- Let em' sweat.
- Continue slow boiling your broth.
- Then, thin slice your chicken making large rounds with your cuts.
- see photo Cover and leave on the counter in a cool spot.
- Do not refrigerate.
- Boil eggs and slice your side vegetables.
- Including your cabbage.
- Leave all out on cool counter top.
- Gather your condiments as well.
- Try this quick recipe for perfect, easy to peel, boiled eggs every time!
- At this point, you can fully drain your broth through a fine mesh strainer or leave as is.
- Either way, place hot broth in two deep bowls and cover.
- Leave what's left of your broth in the pot and add water.
- Add enough water to boil your Ramen noodles.
- Yes, your water will look a bit murky but the leftover broth is meant to season your noodles.
- Bring water/broth to a boil and add noodles.
- Do not add oil or salt as there's plenty in the leftover broth already.
- Boil as per manufactures directions.
- The noodles pictured are on a 4 minute boil.
- Less than one minute before your noodles are cooked, add your fresh cabbage and stir.
- Quickly drain your noodles and cabbage and rinse in cold water until fully cooled and drained.
- Place noodles on individual serving plates or on one large communal plate for all to feed from.
- Arrange chicken slices on plate as well.
- Plate up your halved boiled eggs and vegetable sides on one large serving dish or on individual plates.
- Reheat broth bowls in microwave as hot as you possibly can.
- You'll want your broth almost bubbling.
- Remember, your guests will be dipping cooled noodles and chicken, chilled vegetables and condiments in it and you'll want the heated temperature to last.
- Have your guests place chicken slices in their bowls first to moisten them.
- or cook them if you've chosen raw, thin sliced meats or seafood Then have them add noodles, sides and condiments.
- Or, allow them pull noodles, meat or veggies directly from the serving plates one by one and dip before they eat.
- Authors Notes: The bottom line to this dish is, make certain your broth is piping hot and everything else is somewhat room temperature.
- Also, this dish can easily serve four.
- Just add additional broth, not water.
- Lastly, if you find your noodles are drying up a bit before serving, wet your clean hand under water and flick water on them.
- They'll moisten right up!
- Enjoy!
chicken breasts, chicken broth, chicken, garlic, spice, black pepper, basil, ramen noodles, cabbage, sriracha sauce, sprouts
Taken from cookpad.com/us/recipes/353199-mikes-deconstructed-chicken-ramen (may not work)