chilli chicken ramen

Name: chilli chicken ramen
Prep time: 35 min
Cook time: 3 h 25 min
Total time: 4 h
Ingredients: Base150ml Cook’s Ingredients dashi10g sea salt1 tsp sake 1 tsp soy sauce 1 tsp mirin 1 tsp rice vinegar Marinated eggs25ml sake160ml soy sauce10g sugar 1 whole salad onion5g sea salt6 eggsChicken stock1.5kg whole free-range chicken 50g fresh root ginger, roughly chopped4 salad onions, roughly chopped1 garlic clove, roughly choppedChilli oil60ml sesame oil 140ml vegetable oil 3 garlic cloves, finely chopped3 red chillies, finely chopped 1 salad onion, trimmed and finely chopped ½ small onion, finely chopped (about 30g)Paste10g Cooks’ Ingredients Shichimi Togarashi2 tsp sugar1 tsp sea salt20ml soy sauce25g white misoTo serve200g pack mange tout 6 nests fine egg noodles3 salad onions, sliced; Base150ml Cook’s Ingredients dashi10g sea salt1 tsp sake 1 tsp soy sauce 1 tsp mirin 1 tsp rice vinegar Marinated eggs25ml sake160ml soy sauce10g sugar 1 whole salad onion5g sea salt6 eggsChicken stock1.5kg whole free-range chicken 50g fresh root ginger, roughly chopped4 salad onions, roughly chopped1 garlic clove, roughly choppedChilli oil60ml sesame oil 140ml vegetable oil 3 garlic cloves, finely chopped3 red chillies, finely chopped 1 salad onion, trimmed and finely chopped ½ small onion, finely chopped (about 30g)Paste10g Cooks’ Ingredients Shichimi Togarashi2 tsp sugar1 tsp sea salt20ml soy sauce25g white misoTo serve200g pack mange tout 6 nests fine egg noodles3 salad onions, sliced

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Prep Time: 35

Cook Time: 205

Total: 240

Servings: 6

Ingredients

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Base150 milliliters Cook’s Ingredients dashi10 grams sea salt1 tsp sake 1 tsp soy sauce 1 tsp mirin 1 tsp rice vinegar Marinated eggs25 milliliters sake160 milliliters soy sauce10 grams sugar 1 whole salad onion5 grams sea salt6 eggsChicken stock1.5kg whole free-range chicken 50 grams fresh root ginger, roughly chopped4 salad onions, roughly chopped1 garlic clove, roughly choppedChilli oil60 milliliters sesame oil 140 milliliters vegetable oil 3 garlic cloves, finely chopped3 red chillies, finely chopped 1 salad onion, trimmed and finely chopped ½ small onion, finely chopped (about 30 grams)Paste10 grams Cooks’ Ingredients Shichimi Togarashi2 tsp sugar1 tsp sea salt20 milliliters soy sauce25 grams white misoTo serve200 grams pack mange tout 6 nests fine egg noodles3 salad onions, slicedBase150 milliliters Cook’s Ingredients dashi10 grams sea salt1 tsp sake 1 tsp soy sauce 1 tsp mirin 1 tsp rice vinegar Marinated eggs25 milliliters sake160 milliliters soy sauce10 grams sugar 1 whole salad onion5 grams sea salt6 eggsChicken stock1.5kg whole free-range chicken 50 grams fresh root ginger, roughly chopped4 salad onions, roughly chopped1 garlic clove, roughly choppedChilli oil60 milliliters sesame oil 140 milliliters vegetable oil 3 garlic cloves, finely chopped3 red chillies, finely chopped 1 salad onion, trimmed and finely chopped ½ small onion, finely chopped (about 30 grams)Paste10 grams Cooks’ Ingredients Shichimi Togarashi2 tsp sugar1 tsp sea salt20 milliliters soy sauce25 grams white misoTo serve200 grams pack mange tout 6 nests fine egg noodles3 salad onions, sliced

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Instructions

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1. Put the dashi in a pan, bring to the boil, then simmer until reduced by ½. Scoop out 2 tbsp (30ml) and set aside in another saucepan. Add the remaining base ingredients to the first pan and return to the heat. Stir until the salt has dissolved, pour into a small container, leave to cool, then chill. 2. Add all the marinated egg ingredients, apart from the eggs, to the pan with the 2 tbsp reserved dashi reduction; add 350ml water. Heat gently until the sugar and salt have dissolved (don’t let it boil), then allow to cool to room temperature. Meanwhile, bring a large pan of water to the boil, gently lower in the eggs and cook for 6½ minutes. Transfer to a bowl of cold water, then, when cool enough to handle, peel the eggs and put them in the marinade. Cover with kitchen paper and leave to marinate in the fridge for 24 hours. 3. To make the stock, put the chicken in a deep, heavy-based saucepan in which it will fit easily. Cover the chicken with cold water. Add the remaining stock ingredients, slowly bring to the boil, then turn the heat down so the bubbles come up very slowly. Gently poach for 3 hours, uncovered, skimming and discarding any foam. 4. Put the chilli oil ingredients in a small, heavy-based pan over a low heat. Add a sugar thermometer and slowly bring up to 130˚C – this will take 10-15 minutes (be careful not to burn the garlic and onions). Take off the heat. Meanwhile, mix all the paste ingredients in a bowl until smooth. When the oil has cooled to 120˚C (about 1 minute), carefully tip the paste into the oil. Mix until incorporated (about 5 minutes). Allow to cool then transfer to a sterilised jam jar. 5. Once the chicken is cooked with the juices running clear and no pink meat remaining, take off the heat and let it cool slightly before lifting onto a board. When cool enough to handle, pull the meat off the bones and shred into bite-sized pieces, discarding the skin and bones. Pass the stock through a sieve into a bowl, discarding the vegetables.6. To finish, bring a pan of water to the boil and cook the mange tout for 1-2 minutes, then lift out with a slotted spoon and set aside to drain. Cook the noodles in the same pan, according to the pack instructions. Mix the shredded chicken with 6 tbsp sediment from the chilli oil. Cut the marinated eggs in half. To assemble, put 2 tsp base in each bowl then pour over about 350ml hot chicken stock. Add the noodles, then top with the chilli chicken, egg and mange tout. Scatter over the salad onions and drizzle over ½-1 tsp chilli oil. And slurp!