Leftover Chicken Ramen
“When I buy a roasted chicken from the grocer in a pinch, I remove one chicken thigh and both wings while it is still hot. Eventually, the rest of the meat makes its way into pastas, salads, soups, etc. Then we are left with the bones and the prized chicken jelly at the bottom of the tray. We can squeeze one more triumphant dish out of this chicken!” —Trevor Bird, British Columbia
|Servings||Prep Time||Cook Time|
- 2 cups white sugar
- 1/2 cup rice wine viengar
- 1/2 cup fennel stems cut 1/4 inch (1/2 cm) thick
- 1 cup carrot grated (reserve peels for broth)
- 1/2 cup daikon grated (reserve peels for broth)
- Ramen Broth:
- Bones and juice reserved from 1 roasted chicken
- 1/2 cup dried shiitake mushrooms
- 4 cloves garlic minced
- 1/4 cup onion skins
- 1/4 cup carrot peels from pickle preparation
- 1/4 cup daikon peels from pickle preparation
- 1 sheet kelp, nori or kombu
- 21 cups water
- Soy-Stained Eggs:
- 4 eggs
- 1 cup low-sodium soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp mirin
- Finishing (per bowl):
- 1 package ramen noodles
- 5 + 1/2 cup ramen broth
- 1 tbsp shiro miso
- 1 tbsp green onions chopped
- 1 tsp sesame seeds
- 1 tbsp pickles
- 1 soy-stained egg cut in half
- other ingredients.
- 5 Serve with chopsticks and a dumpling spoon.
- Bring white sugar and rice wine vinegar to a boil.
- Pour over vegetables and let sit for 20 minutes.
- Place all ingredients in a pot and simmer for 45 minutes.
- Strain and reserve.
- Bring a pot of water to a boil, add eggs and boil for 6 minutes.
- Cool eggs in an ice bath before peeling.
- Pour the soy, rice wine vinegar, and mirin over the eggs.
- Let sit in the fridge for 24 hours.
Finishing (per bowl):
- Cook the ramen noodles in a pot of boiling water for 2 minutes, or as per package instructions.
- Strain the ramen noodles and transfer them to a large soup bowl.
- Bring the ramen broth to a boil and pour over the noodles.
- Stir in the shiro miso and garnish with all other ingredients.
- Serve with chopsticks and a dumpling spoon