Ingredients with Measurements:
- 4 chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 cups water
- 2 packs of ramen noodles
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes
- 1 cup shiitake mushrooms, sliced
- 1 cup bok choy, chopped
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Tongs
Step-by-step instructions:
1. In a large pot, heat the vegetable oil and sesame oil over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until browned.
2. Remove the chicken from the pot and set aside. In the same pot, add the garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the chicken broth, water, soy sauce, rice vinegar, and chili flakes to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
4. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
5. Add the shiitake mushrooms and bok choy to the pot and let simmer for an additional 5 minutes.
6. Using tongs, remove the chicken from the pot and shred it into small pieces.
7. Divide the cooked ramen noodles into four bowls. Ladle the broth and vegetables over the noodles.
8. Top each bowl with the shredded chicken and sliced green onions.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken
Simmer for the broth and vegetables
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 47g
Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bok choy can be substituted with spinach or kale.
Variations:
- Add a soft-boiled egg to each bowl for extra protein and flavor.
- Use beef broth instead of chicken broth for a different flavor profile.
- Add corn, carrots, or any other vegetables you like to the broth.
Tips and tricks:
- Make sure to brown the chicken well before removing it from the pot to ensure maximum flavor.
- Use fresh ginger and garlic for the best flavor.
- Don't overcook the ramen noodles, as they can become mushy.
Storage instructions:
Store any leftover broth and vegetables in an airtight container in the refrigerator for up to 3 days. Store the cooked ramen noodles separately.
Reheating instructions:
Reheat the broth and vegetables in a pot over medium heat until heated through. Reheat the ramen noodles in the microwave or in a pot of boiling water.
Presentation ideas:
Serve the chicken ramen in a large bowl with chopsticks and a spoon for slurping up the broth.
Garnishes:
Garnish each bowl with sesame seeds, chopped cilantro, or sliced jalapenos for extra flavor and texture.
Pairings:
Pair the chicken ramen with a side of edamame or a cucumber salad for a complete meal.
Suggested side dishes:
Edamame, cucumber salad, or a side of steamed rice.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it. If the broth is not flavorful enough, add more soy sauce or rice vinegar to taste.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ramen originated in China and was brought to Japan in the 19th century. It has since become a popular dish in many parts of the world.
Flavor profiles:
Savory, umami, slightly spicy, and aromatic.
Serving suggestions:
Serve the chicken ramen with a side of steamed rice or a cucumber salad for a complete meal.
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Region: Japanese