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News

Tuesday inspiration – Chicken Ramen



While the late Anthony Bourdain warned against going to a restaurant on a Monday night, he was happy to recommend Tuesday nights for eating out. It is, however, when cooking at home, that this in-between night can be quite a challenge.

No excuse for the carb-comfort one needs after a blue Monday and not yet Hump Day and reason to celebrate, Tuesday suppers can easily turn into egg on toast, quick noodles or takeaway chicken… But there is no need! This Chicken Ramen recipe by Deon and Reinée Brand of Tamatie Straat Cooking School brings a delicious and interesting alternative to Tuesday nights!

While there is confusion about whether it originates form China or Japan, Ramen is an Asian noodle soup dish consisting of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavoured with soy sauce or Miso and with toppings such as sliced pork, dried seaweed, kamaboko and green onions. (Thank you, Wikipedia)

Like many iconic dishes, the origin of the Ramen is as a humble dish that later became popular in Western culture for its contrasting flavours. And according to Jamie Oliver, Ramen is a dish that allows one to have some fun with flavours, pickles and garnishes – adding an exotic touch to your average week night.

Asian flavours can easily be a challenge when it comes to finding a wine partner. Leopard’s Leap winemaker and enthusiastic Ramen eater, Renier van Deventer, recommends a wine with both acidity and body, one that brings freshness as well as fullness, all without being too complicated. Try our 2018 Leopard’s Leap Chenin Blanc or the popular 2018 Leopard’s Leap Chardonnay Pinot Noir with your Chicken Ramen tonight.

Chicken Ramen Recipe

Serves 4 – 6

Ingredients

Broth:

2 T Sesame / Peanut Oil

3 tsp Ginger, minced

3 tsp Garlic, minced

Shiitake Mushroom stems, minced

3 T Soy Sauce

2 T Mirin / Sake (Rice Vinegar will also do the trick)

4 cups Chicken stock

Chicken:

8 – 12 Chicken Thighs

Salt & Pepper

Sunflower Oil / Olive Oil

1 T butter

At the end:

2 – 4 Eggs, boiled

Dried noodles

Shiitake Mushroom (Stems removed to use in broth)

½ cup Spring Onions, sliced

Optional: Chilies for serving (Jalapenos)

Method:

  1. Prepare the broth by frying the ginger, garlic and minced mushroom stems in the sesame oil until soft, then add the soya, mirin and stock. Leave to simmer on medium heat for 5 – 8 minutes for flavours to develop.
  2. Boil eggs, starting with a cold egg in cold water. As soon as the water boils, continue to boil for 7 minutes for a medium yolk and 8 minutes for a set yolk. Plunge in cold water to stop cooking and peel.
  3. Spice chicken with salt and pepper. Heat oil in a pan and fry chicken fro approximately 3 -5 minutes a side, adding butter halfway through cooking. Rest chicken.
  4. Now cook your dried noodles and mushrooms in the broth for 3 – 4 minutes.
  5. Prepare your Ramen bowls by packing your sliced chicken, eggs, spring onions, noodles and mushrooms.
  6. When serving, pour the warm Ramen broth over your prepped bowls and enjoy steaming hot.

 

 

 

 

 

 

 

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