Cooking Ramen with Chef Randle
There is not much more that inspires me than local foods. Each time I am in my local butcher shop, or in my favourite produce store, I am always thinking of ways to best highlight the food. Like everyone else, I am also constantly on the lookout for healthy, quick and tasty meal ideas.
The same process happens in my classroom when I receive a Take a Bite of BC delivery except here, I am also thinking of ways to provide as many lessons to my culinary arts students as possible.
Some fresh BC fryer chickens and BC Eggs served as an incredible inspiration and multiple lessons and of course became a school favourite. We used the local food to create an unforgettable chicken ramen bowl.
We started with deboning the chickens and making a rich broth from the roasted bones. From there, a quick roast of the chicken, some soft boiled eggs added to noodles and seasoned broth and garnished with a few vegetables made for a quick and easy meal. I hope you enjoy the delicious recipe!
BC Chicken Ramen Bowl
Yield: 4 Portions
4 BC Boneless, Skin On Chicken Breasts
Kosher Salt to Taste
Ground Black Pepper to Taste
1 ml unsalted butter
1 ml sesame or vegetable oil
1 ml fresh ginger, minced
1 ml fresh garlic, minced
1 ml low-sodium soy sauce
1 ml mirin
1 litres rich chicken stock
1 ml shitake mushrooms, sliced thin
4 Large BC Eggs
250 ml scallions, sliced thin
350 g dried ramen noodles
optional: fresh jalapeño slices, for serving
To cook the chicken:
1.Preheat the oven to 375 degrees.
2. Season the chicken generously with kosher and pepper.
3. Melt the butter in a large oven-safe pan over medium heat. When the foam settles, and add the chicken, skin-side down, and cook until the skin is golden brown, about 5-7 minutes.
4. Flip the chicken over and cook for another 4-5 minutes, until golden.
5. Transfer the pan to the oven and roast for 15-20 minutes, until the chicken is cooked through to an internal temperature of 74C.
6. Remove from the oven, transfer the chicken to a plate and cover with foil to rest until ready to serve.
For the Mushrooms:
1. On a parchment lined cookie sheet, add sliced shitake mushrooms.
2. Drizzle with 20 ml of canola oil and season with kosher salt and pepper.
3. Roast in the same oven as the chicken for 10 – 15 minutes or until mushrooms are soft.
4. Remove from the oven to rest.
5. Slice the chicken into thin pieces. Set aside.
For the Broth:
1. Heat the oil in a large pot over medium heat.
2. Add the garlic and ginger, and sautee until soft.
3. Add the soy sauce and mirin, and stir to combine.
4. Add the stock, cover, and bring to boil. Reduce heat and simmer uncovered for 15 minutes. Simmer gently for another 10 minutes, and
5. Season with salt, to taste.
For the Soft Boiled Eggs:
1. Fill a pot with enough water to cover the eggs, and bring to a boil.
2. Gently lower the eggs into the boiling water, and let simmer for 7 to 8 minutes.
3. Fill a large bowl with ice water.
4. When the eggs are cooked, place the eggs into the ice bath to stop the cooking process.
5. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
Assemble the ramen bowls:
1. Cook the ramen noodles in boiling water for 2-3 minutes, until soft, then divide the noodles into four large bowls.
2. Place the chicken on top and fill with the broth.
3. Top with the fresh scallions, jalapeño and the soft boiled egg.
4. Serve immediately.