Fried Chicken Ramen
Yields: 5-6 servings, plus broth to save
Time: Overnight plus 30 mins prep, Cooks 5-6 hours
Ramen broth is a time consuming undertaking. It’s simple in it’s execution but cutting corners will be noticed in the final product. Taking the time to simmer the broth for hours is what gives the amazing depth of flavor. It is the foundation of all good ramen. This chicken broth is a less traditional but equally delicious broth that can be the base for all your favorite ramen toppings. I take a step further from tradition with a chicken stock tare. The tare, or sauce, is where the seasoning comes from. Using my homemade chicken stock makes the final ramen even more chicken-y and flavorful. Use whatever toppings you like or have on hand for the best bowl of noodle soup you’ll have all winter.
Broth Ingredients:
2-3 1lbs. chicken feet
1 whole chicken (4-5lbs)
1 large leek
1 head of garlic
Ginger root
Scallion
1 cup of sake
Rice vinegar
Tare Ingredients:
Unsalted chicken stock
2 inch piece of ginger root
1/2 cup Sake
Kombu (seaweed)
Scallion
1 garlic head
1/2 large leek (the white parts)
3-4 dried mushrooms (try your favorite variety, I use shiitake)
Sea salt
Chicken Ingredients:
Legs, thighs, and breasts from whole chicken in broth ingredients
Ginger root
Soy sauce
Sesame oil
Scallion
Sea salt
Ground pepper
Gochugaru (Korean red pepper flakes)
Panko
3 eggs
Flour
Buttermilk
Frying oil
Toppings:
Ramen noodles (Try Sun brand)
Ramen eggs
Soft boiled eggs marinated in soy sauce and mirin, among other things
Chopped scallions
Grated garlic
Toasted sesame seeds
Chili crisp
Kimchi
Bean sprouts
Special Equipment:
Sieve or spider
Cheesecloth
Directions
Step One:
The night before you plan to serve, prep your chicken. Carve into 8 pieces (legs, thighs, breasts, and wings). Debone all legs and thighs. Save the carcass, wings, and bones for the ramen broth. Place the boneless legs, thighs, and breasts in a plastic gallon bag. In a bowl combine 1/4 cup of soy sauce, freshly grated ginger root, a few dashes of sesame oil, 2-3 chopped scallions, a pinch of salt and pepper, and 1-2 tbsp. of gochugaru. Pour over chicken and marinate overnight.
Step Two:
Ramen day! Start by adding chicken feet, carcass, bones, and wings to a large stock pot. Fill with cold water until completely covered and soak for 30 minutes. This will help clean the chicken and rid it of any blood. Drain and return chicken to pot.
Step Three:
Prep veggies for broth. Throughly clean leek and cut into quarters. Roughly chop 3 scallions. Half one head of garlic. Peel and half a 3 inch piece of ginger root. Add all veggies to pot with chicken and cover with water, about 2 inches room at the top.
Step Four:
Bring broth to a boil over medium-high heat. Add 1 cup of sake and 3 capfuls of rice vinegar. Once boiling, foam and scum will begin to form at the top of the pot. Using a sieve or spider, skim off scum and discard. This step is super important as it rids the broth of all the impurities that come from the chicken. Leads to a much cleaner flavor! Once skimmed, reduce to a simmer and cook for 5 hours.
Step Five:
After 3 hours of cooking, begin to break apart the bones of the chicken using a potato masher or any other blunt cooking tool. Crushing the bones is what makes this broth super creamy and rich! Continue to press and crush bones every 30 minutes for the rest of the broth cook time.
Step Six:
When broth has one hour left to cook, begin to make the tare. In a small sauce pan add 3 cups of chicken stock, sake, ginger root (halved), 2 sheets of kombu, dried mushrooms, leek, a few scallions, and 1 head of garlic. Bring to a simmer and add sea salt to taste. Simmer for 1 hour.
Step Seven:
Broth and tare should be ready at the same time. Strain each of them into separate bowls using a sieve and a cheesecloth, pressing out all liquids from the solids. Clean pots and return broth and tare to their respective, cleaned out pots. Keep warm over a very low flame.
In a new, medium-sized pot, bring about 2 quarts of water to a boil.
Step Eight:
Prep breading for fried chicken using three pie plates or dishes. In one dish add about 1 cup of flour and season to taste with kosher salt, black pepper, and gochugaru. In another, whisk together eggs, a dash of buttermilk, and a large spoonful of gochugaru. Lastly, add two cups of panko to the remaining bowl.
Step Nine:
Heat at least 1 liter of neutral frying oil in a large dutch oven or high walled pot. While oil is heating, bread the chicken that marinated overnight. First, dredge one piece at a time in flour, shaking off any excess. Then soak in egg mixture and coat in panko. Set on a wire rack if oil isn’t hot enough yet.
Step Ten:
Fry chicken only 2-3 pieces at time, do not overcrowd the pot. Fry until panko is nicely browned. Breasts take 9-10 minutes, legs and thighs 10-12 minutes. Drain on a wire rack or paper towel to absorb excess oil.
Step Eleven:
Once water is boiling, cook ramen noodles according to package. Fresh noodles only need about two minutes! Drain and keep warm.
Step Twelve:
Ramen assembly! In a wide bowl, ladle about 1/2 a cup of tare and 1 1/2 cup of broth. The ratio really is based on your own palate. If you like saltier, add more tare! Next, add in your noodles to create your base. Add desired toppings. Slice ramen egg in half, sprinkle sesame seeds, grate a garlic clove- whatever you like! Kimchi and bean sprouts add a lovely crunch. Chili crisp and extra gochugaru kick up the spice level. It’s up to you!
Chicken Stock
Chicken stock is always better homemade. Period. End of story. The boxed stuff will never compare! To make it, carve a whole chicken- save all the innards and bones. Add chicken, carrots, celery, onions, parsley, rosemary, and thyme to a large stock pot. Fill to cover completely with water and bring to a boil. Once boiling add a few capfuls of white vinegar. Simmer for 6 hours and strain using a sieve and cheesecloth. Refrigerate stock for up to a week or freeze for up to 6 months.
