Chicken Soy Glazed Ramen
|Preparation Time||40 minutes|
|Cooking Time||20 minutes|
|Duck Stock (makes about 750ml stock)||Ramen Toppings:|
|1 2,5kg Chicken carcass and neck||2 Soy glazed chicken breasts, sliced|
|10 cloves of garlic, peeled and smashed||2 Soft-boiled eggs|
|10 sprigs fresh thyme leaves||Baby pak choi|
|1 shallot, peeled and sliced||Kimchi, chopped|
|1 large onion, cut in half||Toasted nori strips|
|1 large carrot, sliced into 1-inch chunks||Green onions/scallions, thinly sliced|
|2 celery ribs, sliced into 1-inch chunks||Ramen noodles (cooked, according to package instructions)|
|1 bay leaf||Garlic and Togarashi Oil|
|several sprigs of parsley||2 small shallots, finely minced|
|sea salt and black pepper||3 cloves of garlic, finely minced|
|Chicken Ramen Broth||1 teaspoon sesame seeds|
|Chicken Stock||pinch of seas salt|
|2 lemon grass stalks||1/4 cup mild tasting olive oil|
|2-star anise||2 1/2 tablespoons Schichimi Togarashi (Japanese seven spice)|
|1-inch piece fresh ginger, sliced|
|Juice from ½ lime|
- Preheat the oven to 200c. Put the chicken carcass, garlic, thyme, shallot, onion, carrot, and celery in a roasting pan. Roast, turning every now and then, until well-browned all over, about one hour.
- Transfer the contents of the roasting pan to a large stock pot. Pour off any rendered fat and reserve.
- Add the bay leaf, parsley, and 10 cups of water to the stockpot. Bring to a boil and then immediately reduce to a simmer.
- Cook, skimming and discarding any foam that floats to the top, for two hours. Cool slightly and strain.
- Season with salt and pepper. Refrigerate overnight.
- The next day, remove from the refrigerator and remove the layer of fat that has accumulated on top.
Garlic and Togarashi Oil:
- Combine the minced shallot, garlic, sesame seeds, salt, and oil in a small pot.
- Set over low heat. Slowly cook, stirring periodically, until the garlic has softened and lightly browned, 5-6 minutes.
- Turn off the heat and add the togarashi and stir. Allow to sit for a few hours or overnight.
- Slice off the very bottom of the lemongrass stalks and the tops of the lemongrass, so that you have 3-5 cm pieces. Peel off any dried-out layers. Slice the lemongrass in half lengthwise. Slightly bash the lemongrass with a rolling pin to help release some of its aromatic oils.
- Pour the stock into a pot. Add the lemongrass, ginger, and star anise.
- Heat until warmed through. Transfer to bowls and arrange the topping ingredients in the bowl.
- Serve immediately