Chicken Ramen Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
4 pounds chicken wings
1 pound chicken feet
2
2 leeks, trimmed and sliced 1-inch thick
8 cloves garlic
2 bunches scallions, whites reserved, greens thinly sliced, divided
1 onion, skin-on, halved
6 ounces fresh shiitake mushrooms, washed and trimmed
2-inch piece ginger, sliced
Kosher salt
6 shallots, peeled and sliced thin
1/2 cup vegetable oil
Chicken bouillon cubes
6 servings of fresh, dried, or frozen ramen noodles
Toasted white and black sesame seeds, coarse ground
Sesame oil
Marinated soft boiled eggs
Wasabi paste
Directions
Place the chicken wings and chicken feet in a large stockpot and cover with cold water. Heat over high heat and bring to the boil. Remove from heat as soon as boil is reached, carefully strain, gently rinse, and return chicken to pot . Add kombu, leeks, garlic, scallion whites, onion , mushrooms, and ginger to chicken. Cover with cold water and bring to boil over medium-high heat. Reduce heat to maintain a simmer. Skim impurities from the stock as it simmers and remove kombu after 30 minutes. Continue to simmer stock uncovered for 8 hours . Remove from heat and carefully strain through a fine mesh strainer. Do not skim fat . You should have about 10 cups stock. To make fried shallots, place oil and shallots in a medium saucepan. Cook over medium heat, stirring, until shallots are crispy and golden brown, about 5 minutes. Remove shallots with slotted spoon and transfer to plate. Reserve oil for another use. To serve, season broth with a generous amount of salt . Serve with cooked ramen noodles, sesame seeds, sesame oil, fried shallots, thinly sliced green scallions, marinated egg, and optional wasabi paste.
