Clear Shio Ramen with Chicken Breast Chashu with homemade chicken stock
In shio ramen the broth is seasoned with salt, so it stays light and clear. The chicken breast is rolled and slowly cooked in a sweet-salty sauce until it can be cut into juicy slices, topped with a pile of leek and green onion.
Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Ramen Chicken
4
Butterfly each breast and roll into a tight log. Tie with kitchen string every 3 cm.
KnifeCutting boardKitchen twine
5
In a small pot that fits the rolls snugly bring the soy sauce, mirin, sugar, ginger and water to a boil.
StoveSmall saucepan
6
Place the rolls in the liquid, cover and cook over very low heat for 20 minutes, turning the rolls every 5 minutes so the color is even.
StoveTongs
7
The chicken is done when a thermometer in the center reads 68°C (155°F).
Meat thermometer
8
Turn off the heat and leave the chicken in the sauce until it cools completely, at least 1 hour.
9
Remove the strings and slice the chicken into slice ½ cm.
KnifeCutting board
To assemble
10
Heat the stock in a pot with the garlic and bring to a boil.
StovePot
11
Turn down the heat and simmer 10 minutes.
Stove
12
Remove the garlic from the stock.
13
Add the mirin, sesame oil, salt and black pepper to the stock and stir.
14
Cook the noodles according to the package directions.
StovePot
15
Drain.
Colander
16
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
17
Arrange slice the chicken on top.
18
Sprinkle the leek and green onion on top.
476calories
47 gprotein
39 gcarbs
11 gfat
● protein 42%● carbs 35%● fat 23%
Per serving, servings (calculated for this version)
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Leek: measured in pieces: one ≈ 89 g · 61 kcal per 100 g · More about Leek →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
Tongs· Also works: Turner (None)· 💡 Workaround, changes the dish: Fork (Pierces the meat)
Meat thermometer· Also works: Knife (Cut and check color/juices) · Toothpick (Test with a toothpick)
🧻 Consumables: Kitchen twine
By the steps, as the recipe is built now: another version or addition can change the list.
