Chicken Soy Glazed Ramen

Preparation Time 40 minutes
Cooking Time 20 minutes
Standing/Marinating Overnight
Serves 2 portions
Chicken Soy Glazed Ramen
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 



  1. 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. 
  2. Transfer the contents of the roasting pan to a large stock pot.  Pour off any rendered fat and reserve.   
  3. Add the bay leaf, parsley, and 10 cups of water to the stockpot.  Bring to a boil and then immediately reduce to a simmer.   
  4. Cook, skimming and discarding any foam that floats to the top, for two hours.  Cool slightly and strain.   
  5. Season with salt and pepper. Refrigerate overnight.   
  6. The next day, remove from the refrigerator and remove the layer of fat that has accumulated on top. 

Garlic and Togarashi Oil:

  1. Combine the minced shallot, garlic, sesame seeds, salt, and oil in a small pot.
  2. Set over low heat. Slowly cook, stirring periodically, until the garlic has softened and lightly browned, 5-6 minutes. 
  3. Turn off the heat and add the togarashi and stir.  Allow to sit for a few hours or overnight. 


  1. 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.
  2. Pour the stock into a pot.  Add the lemongrass, ginger, and star anise.
  3. Heat until warmed through.  Transfer to bowls and arrange the topping ingredients in the bowl.
  4. Serve immediately