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
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
8 – 12 Chicken Thighs
Salt & Pepper
Sunflower Oil / Olive Oil
1 T butter
At the end:
2 – 4 Eggs, boiled
Shiitake Mushroom (Stems removed to use in broth)
½ cup Spring Onions, sliced
Optional: Chilies for serving (Jalapenos)
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