Creamy Chicken Ramen Recipe & Video

seonkyounglongest.com

RBloomer

subheading: For the Chicken Broth (Makes 6 to 8 servings):

4 to 5 lb organic/cage free whole chicken

3 lb chicken feet

1 lb chicken back bones

1 cup sake

25 cups cold water

2 Tbsp chicken powder

subheading: For the Tare (Makes 6 to 8 servings):

1 oz kombu, dried kelp

1 bulb garlic, cut in half

2 oz ginger, sliced

1 large leek, cut in half, wash it through, prepare only white part

4 dried shiitake mushrooms

1 cup sake

3 cups cold water

2 Tbsp sea salt

2 Tbsp sugar

4 to 8 Tbsp gochugaru, Korean red pepper flakes (optional)

subheading: For the Chicken Meatballs:

2 remaining chicken breast, removed skin

2 Tbsp unsalted butter, cut it into small pea size

1 clove garlic, grated

1 tsp ginger, grated

1 Tbsp cornstarch

1 Tbsp soy sauce

1 Tbsp mirin

2 Tbsp ground sesame seeds

1 egg

⅛ tsp black pepper

subheading: For the Crispy Chicken Chashu:

2 remaining chicken thighs and leg meat with skin on

¼ tsp salt

⅛ tsp pepper

subheading: For the Ramen Bowl (Makes 2 bowls with below ingrecietns):

10 oz napa cabbage, cut into bite size

2 portions of fresh, frozen ( 5 oz each) or dried ( 3 oz each) ramen noodles

2 to 4 cloves garlic, grated

4 green onions, chopped

4 Tbsp ground sesame seeds

2 ramen eggs

yuzu kosho, optional

Chili oil, optional

Directions at seonkyounglongest.com

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