Ramen di pollo
HB-8030 · Hand-built original · Japanese
Chicken ramen in a lemongrass and ginger broth, topped with soy and honey glazed grilled chicken breast, sesame seeds and halved boiled eggs.
JapaneseMain course1 hr 45 minServes 4VegetarianVeganDairy-freeEgg-freeLow-Sodium
Main ingredient: olio extravergine d'oliva ¾ oz
Pairs well with: miso soup, steamed rice, pickled vegetables, edamame
Servings:4quantities adjust to match
Ingredients
- Noodles 10 oz
- Petto di pollo 17¾ oz
- Uova medie 2
- Olio extravergine d'oliva ¾ oz
- Salsa di soia ¾ oz
- Miele 1 cucchiaio
- Semi di sesamo 1 cucchiaio
- Cipollotto fresco 3½ oz
- Zenzero fresco ¾ oz
- Peperoncino fresco 1
- Pollo 2 lb 10 oz
- Carote 3
- Cipolle dorate 2
- Zenzero fresco 1 oz
- Pepe nero in grani 1 cucchiaio
- Lemongrass steli 3
- Salsa di soia ¾ oz
Method
- Simmer the whole chicken in water with the carrot chunks, halved onions, ginger, black peppercorns and bruised lemongrass stalks for about 1 hour to make the broth.
- Hard-boil the eggs while the broth cooks, then peel them and cut each one in half.
- Slice the chicken breast thinly, toss the slices with soy sauce, olive oil and honey, and leave them briefly to season.
- Grill the seasoned chicken slices on a very hot grill for 3 minutes on one side and 2 minutes on the other, scatter over the sesame seeds, and cut the meat into thin strips.
- Lift the whole chicken and aromatics out of the broth, stir in the remaining soy sauce, and bring the broth back to a boil.
- Cook the noodles directly in the boiling broth while you cut the ginger into thin strips, slice the spring onions and deseed and slice the fresh chilli.
- Divide the grilled chicken strips and ginger among the bowls, add the chilli and spring onion, drain the noodles in, ladle the hot broth over, and crown each bowl with a halved egg.
Prep: 30 min · Cook: 75 min · Total: 105 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).