Chicken Ramen Recipe
I was pregnant through the winter. And like any pregnant woman I had a pregnancy craving that could not be beat. Ramen!
I was constantly taking the subway 3 stops from our apartment and dropping into our favorite ramen restaurant taking a seat at the counter and indulging in delicious, warm, brothy, comforting ramen soup.
I went so much that by the time I was 8 months pregnant the cooks, waitresses and host all recognized me the moment I walked in.
The best part of going? About halfway through a bowl of ramen Leo would start kicking up a storm. It felt like a special tradition we were starting together. Mom and Son time going out for ramen.
Real ramen is some of the best stuff on earth. At our favorite restaurant people will line up and wait 2-3 hours for a bowl of deliciousness. My craving for it has stuck permanently. I've even brought Leo with me to the restaurant a few times since he's been born to show him off to everyone.
But getting into the city with a baby can be difficult. Luckily I've found this amazing Chicken Ramen Recipe by Marc Matsumoto.
With 12 inches of snow scheduled for today I'm staying inside and making a big bowl to cozy up with!
- 31 3/4 ounces Chicken bones
- 15.87 ounces Chicken wing tips
- 1 Small leek(cut into 4 pieces)
- 1.5 inches Ginger - fresh(sliced into 8 coins)
- 4 large cloves Garlic(unpeeled) Vegetable oil(for frying the aromatics)
- 3 inches Dashi kombu
- 10 cups Water
- 1/4 cup Toasted sesame oil
- 3 Scallions(white part only, minced)
- 1 tablespoon Soy sauce
- 1 cup Soy milk - unsweetened
- 1 tablespoon Soy sauce
- 1 tablespoon Salt
- 4 portions Ramen noodles(boiled according to package directions)
- Bring a kettle full of water to a boil. Lay the wing tips and chicken bones in a clean sink, then pour the boiling water over the chicken. Wash the chicken with cold water.
- In a small saucepan, add the leeks, ginger and garlic, then cover with vegetable oil. Gently fry over medium low heat until the aromatics are dark brown, but not burnt (about 30-40 minutes).
- Add the kombu, wingtips and bones to a pressure cooker and cover with 10 cups of water. Bring it to a boil uncovered, then skim off the film that floats to the top. Continue skimming until you don't see any more film. Remove the kombu and discard.
- Drain the fried leeks, ginger and garlic and add them to the pressure cooker.
- Turn off the heat and seal the lid on the pressure cooker. Set the pressure to high and the bring the cooker up to pressure over high heat (you should hear whistling). Turn down the temperature until there's a gentle whistling sound coming from the pressure regulator. If it's hissing violently your heat is up too high, if you don't hear anything your heat is down too low. Cook for 1 hour.
- When the stock is done cooking, let it cool to room temperature.
- Pour it through a large strainer into a large bowl. Squeeze the solids with your hands to extract as much liquid as possible. You'll notice that the liquid starts turning a creamy white. This is what gives the soup its body so be sure you get every last drop. Pour the strained soup through an extra fine sieve (such as a tea strainer) into a clean container. You can either stop here and refrigerate the stock or keep going.
- If you refrigerated the stock, it should be fairly easy to scrape off the excess fat with a spoon. If not, use a fat skimmer to skim off the extra fat and set the fat aside. In either case, you want to leave a little fat behind. Measure your the soup. You should have about 6 cups, if you have more, you should boil it down to 6 cups, if you have less, add water.
- To make the caramelized scallion oil, add the sesame oil along with about 2 tablespoons of chicken fat that you've skimmed from the soup to a small saucepan. Put the saucepan over medium heat, then add the minced scallions. Fry the scallions until they are medium to dark brown in color. Turn off the heat, then carefully add 1 tablespoon of soy sauce. The oil will sputter, so be very careful. This caramelizes the soy sauce, giving it a wonderful toasty aroma.
- To make the soup, add the 6 cups of strained stock to a pot, add 1 tablespoon of soy sauce, 1 tablespoon of salt, and the soy milk and gently heat.
- Boil your noodles according to the package directions.
- To finish the ramen divide the noodles between four bowls, pour the soup over the noodles then top with your choice of toppings. I served this with a soft boiled egg, menma, shredded scallions, and chicken chashu, but what you top it with is up to you. Then drizzle on some of the caramelized scallion oil. Serve immediately.