Intro
Hey hey, what’s up Fury Family!!!
Welcome to Fury’s Kitchen, where I share my recipes on dishes I love to cook and if you missed out my first one last year, link to that recipe is below…
Fury’s Kitchen #1: Penne Alla Vodka
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So since my good friend @julha @fla @joymermaid etc keep asking me to do blogs on my food. Since if yous don’t know I’m a home cook. Been cooking for many years now. And I’m still learning new techniques, recipes, dishes, etc. Thought I’ll share my recipes as best as I can. Since I love to fully write food blogs and want to do more for yous here on SG. But it is up to yous. I know some are vegans here and I will write up a vegan recipe one day.
So I’m getting into Ramen these days and Japanese food in general, so my recipe for my Chicken Ramen is below. Don’t be afraid if it looks like a lot of preparation and reads like it’s a pain to do. It’s actually quite easy once you get your head around it. It takes time and planning. But it is delicious, trust me. So check out the recipe below for yous to make at home….
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Chicken Ramen recipe
There’s 5 steps here but don’t be put off. The broth, tare and aroma oil can be done ahead of time & separately. Just a bit of organising but you have plenty of leftover tare, oil and broth that you can store for other times you are in the mood to cook ramen. I know it looks like it’s a lot work but it’s actually not. Since you do the tare, oil, broth and the toppings separately. Since the broth will heat everything up.
Also I recommend getting already cooked whole chicken since it makes life easier. If you getting already cooked Chinese chicken, even better!!
So yeah I hope this guide to cook my Chicken Ramen helps and your not confused. It takes a bit of time & research to know about proper cooking. This is a more easier and quicker version of ramen that is close to the authentic ramens. And trust me, they take a looot of effect lol.
As long as you have the five steps to great Ramen. It’s all good. Anyway hope you enjoy making this and let me know. Since I’m still new to writing food recipes. So any feedback is welcome!!
1.Broth
- chicken carcasses from already cooked chicken after you get rid of the meat (see toppings) & skin (see aroma oil)
- 1 carrot, cut into chunks
- 1 onion, skin on, cut into quarters
- 1 leek, cut into chunks
- A thumb size piece of ginger
- 1/2 cup of sake if you can
- Enough water to cover the chicken carcass
Instructions
Place all ingredients in a large pot, pour in the water and bring it to boil over high heat.
Once it has begun to boil, reduce the heat to low. Remove the scum that forms on the top of the soup.
Simmer gently over low heat for about 3 hours. Keep checking it to remove any scum on the top if necessary.
2.Tare
- 1/4 cup Miso Paste
- 2 tbsp Rice Wine or Sake
- 1 tbsp Mirin
- 1 tbsp Salt or 1 teaspoon of MSG
Combine all ingredients and stir to dissolve the salt or MSG if you’re using. You can store this in an airtight container or jug in the fridge for a few months if you want to make ramen again.
3.Aroma Oil
I recommend using the chicken skin and using a non stick pan for this. Put it in the pan on very low heat to melt the chicken fat. Once the skin gets crispy. Take it off the heat. Save the crispy skin for the toppings. Now chop up some scallions and crush as many garlic cloves you want. Add it in the pan of chicken fat as long with some vegetable or peanut oil. Enough to fill it nearly half way but not half way. Then put it on medium low heat. Keep stirring and watch it very carefully. It’ll burn quick. Turn it off the heat immediately once you see the garlic and scallion turn deeply golden & you smell the aroma. Strain the oil very carefully in a glass bowl. Leave it to cool. Store it in a sealed container in a dry cook place. Again you can use the aroma oil other times you want to make ramen or other Asian dishes. 😊👍🏻
4.noodles
Use instant ramen noodles but it is best to use fresh Japanese noodles. Cook it by the packet instructions.
5.Toppings and the final prep
The toppings are:
Soft boiled eggs (marinated in a mixture of soy sauce & a bit of mirin for 30 minutes or better, overnight the day before)
Finely sliced scallions
Shredded chicken
Crushed crispy chicken skin
Sliced red chillies (if you want heat)
Nori (which is dried seaweed)
To assemble the ramen to be eating:
Add the tare first. About a tablespoon in the serving bowl, then a teaspoon of the aroma oil. Then add the cooked noodles. Then pour the warm broth and put the on the toppings. And devour it!!
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The Conclusion
So that’s my Chicken Ramen recipe. Hope yous enjoy it and hope yous make it. Let me know what you think of it below in the comments. DM me if you cooked it and if you have questions for me about the Ramen. Let me know. Happy to help yous out with your Ramen making. And if you are sharing your pics of my recipes. Please tag me, let me know how it went.
I love to write more of my recipes to yous. Kinda me giving back to the SG community and all the people that have been awesome to me.
Also let me know if yous made the Penne Alla Vodka recipe too. Just happy to share my dishes to yous. I’m always cooking so I want to share the recipe to yous.
Anyway happy cooking. Til the next recipe this is Chef Fury saying take care, much love and Bon Appetite!! 👨🍳 🤘🏻
@missy @penny @eirenne @lust @kiley @sean @rambo
