Preparation time:
Cooking time
Serves:
Ingredients:
Chicken broth
For ramen
For the garnish
Method:
For the chicken skewers:
Slice the chicken fillet to marinate. In a bowl, add the chicken fillet, turmeric powder, cumin powder and togarashi powder (a Japanese spice blend consisting of red chilli flakes, dried orange peel, Sichuan peppercorns, ground ginger, seaweed and black and white sesame seeds), ginger garlic paste, black pepper, olive oil and mix well. Skewer the chicken and grill for about 10 to 12 minutes until brown in colour. Turn it over a couple of times. Then remove the chicken onto a plate.Put the chicken in a pre-heated oven for about 7 to 10 minutes at 140C. To prepare the chicken broth:
Heat a pot, add water, kelp (large brown algae seaweeds), dried chicken stock, bonito flakes, and shitake mushrooms. Once it begins to boil, add chopped scallions and onions.Then add the chicken pieces, reduce the flame to low and simmer for 7 to 8 hours.Once done, strain the water to extract the broth.In a saucepan, boil water over medium-high heat. Slowly lower the egg into the boiling water using a slotted spoon. Cook for about 6 minutes, adjusting heat to maintain a gentle boil. Then, transfer the egg to a bowl of ice water and allow it to cool down until it is just slightly warm, about 2 minutes.
To cook ramen:
Heat a pan, and add the chicken broth. Then add the ramen noodles, shitake mushrooms and boy choy leaves, and simmer for about 5 to 6 minutes or until the noodles are cooked. Once done, put the noodles into a ramen bachi or ramen bowl along with the chicken broth, bok choy leaves and mushrooms.To garnish – add julienned carrots, fresh baby spinach leaves, beansprouts, scallion, fried garlic, boiled egg (halved) and finish it off with a sprinkle of togarashi powder.Recipe courtesy: Chef Usama Shah, Sous chef at Ultra Brassiere Restaurant, Dubai
Do you have a favourite recipe that you would like us to feature? Send it to food@gulfnews.com