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Spicy Red Hot Creamy Ramen w/ Char Siu Chicken
Spicy Red Hot Creamy Ramen w/ Char Siu Chicken

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Ingredients

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Smoked Mackerel Stock:

  • Smoked mackerel bones 3.0 pieces
  • Shiitake mushrooms, dried 5.0 pieces
  • Kombu 1.0 piece
  • Water 2.0 l

Chicken Stock:

  • Roasted chicken wings 2.0 kg
  • Onions, roasted 2.0 piece
  • Garlic 10.0 cloves
  • Ginger, roasted 100.0 g
  • Shiitake mushrooms, dried 20.0 g
  • Light soy sauce 100.0 ml
  • dark miso 50.0 g
  • Gochujang 20.0 g
  • Water 6.0 l
  • Knorr® Professional Ultimate Chicken Bouillon 1lb. 6 pack

Per Serving:

  • Knorr® Ultimate Gourmet Edge Concentrated Chicken Broth 12 x 1 Lb 350.0 ml
  • Mackerel broth 75.0 ml
  • Hellmann’s mayonnaise 1.0 TBS

Ramen Eggs:

  • Eggs(medium, 60g each) 10.0 piece
  • Mirin 150.0 ml
  • Light soy sauce 150.0 ml
  • Dark soy sauce 30.0 g

Chicken Char Siu:

  • Boneless/skinless chicken thighs 1.5 kg
  • Garlic cloves, crushed 4.0 cloves
  • Five-Spice powder 15.0 g
  • Honey dark 110.0 g
  • Hoisin sauce 90.0 g
  • Sauce, soy light 30.0 g
  • Hellmann’s ketchup 50.0 g
  • Roasted sesame oil 20.0 ml

To Serve:

  • Fresh ramen noodles, freshly cooked 850.0 g
  • Shiitake, sliced and pan-fried 250.0 g
  • Spring onions, finely sliced 1.0 bunch
  • Spinach, baby 100.0 g
  • Carrot, Grated 300.0 g
  • Baby Corn, cooked and charred 20.0 piece
  • crispy chili oil 20.0 TBS
  • Nori sheets, small square 10.0 piece
  • Micro greens
  • Togarashi
  • Sesame seeds, Roasted

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Preparation

  1. Smoked Mackerel Stock:

    1. Place the smoked fish bones into cold water.
    2. Add the mushrooms and kombu.
    3. Bring to the boil and let it simmer for 45-60 minutes.
    4. Strain the broth.

  2. Chicken Stock:

    1. Put all ingredients in a large cooking pot and add the cold water.
    2. Bring to a boil and simmer for at least 3-4 hours.
    3. Strain the stock and reduce it to 3-4 liters.
    4. Add Knorr chicken bouillon powder to taste, to boost the chicken stock.
    5. If needed, add some salt or light soy sauce.
    6. If you like it spicier, you can add more gochujang.

  3. Per Serving:

    1. Add both broths together and mix the hot broth with mayonnaise, mixing quickly.
    2. Don’t let it cook any more.
    3. Mix with a whisk or pulse with a hand blender.

  4. Ramen Eggs:

    1. Bring water to the boil.
    2. When the water boils, add eggs to the pan.
    3. Boil for 6 minutes.
    4. Take the eggs out of the water and place them in ice water.
    5. Cool down and peel.
    6. Mix mirin and soy sauces together in a small bowl, add the eggs, and leave them to marinate for at least 3 hours, but ideally overnight. Store them in the fridge.
    7. Bring to room temperature before serving, and cut in half.

  5. Chicken Char Siu:

    1. Mix all ingredients together in a bowl, and add the chicken. Marinate overnight.
    2. After marinating, place the chicken on a paper towel.
    3. Grill the chicken until cooked.
    4. Cut the chicken into slices to place on top of the ramen.

  6. To Serve:

    1. Evenly divide the broth over the bowls and the noodles.
    2. Top the ramen with sliced char siu chicken, ramen eggs, shiitake, charred baby corn, grated carrot, spinach leaves, and spring onions.
    3. Drizzle some crispy chili oil over the ramen.
    4. Sprinkle some sesame and togarashi on top and place a nori sheet on the side of the bowl.
    5. Add some micro greens on top.
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