4 unique ways to make chicken ramen that not everyone knows

Prepare the chicken

Wash the chicken thoroughly, prepare it to eliminate the characteristic meat smell. If you buy chicken with bones, remove the bones, then let it drain and cut into bite-sized pieces.

Prepare other ingredients

Wash the shallots, let them drain, then cut them into small rings. Peel the garlic, rinse it with water, then grate it finely.

Boil the eggs for about 5 – 8 minutes and then use a knife to cut them in half.

Make the sauce

Add to a bowl 2 tablespoons of Mirin, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 35ml of chicken broth, the minced garlic, then stir well until the sugar completely dissolves.

Cook the chicken

Place a pan on the stove, add a little cooking oil, wait about 5 minutes for the oil to heat, then add the chicken and fry over medium heat for about 15 minutes until the chicken is golden brown on both sides.

Add the sauce you just made into the pan, simmer on low heat to allow the chicken to absorb more flavor.

Cook noodles with chicken

Boil a pot of water, then add the ramen noodles and blanch until the noodles are soft, then remove and drain.

Add the noodles to the chicken pan, then add 2 tablespoons of sesame oil, and mix well so that the noodles and chicken are evenly coated. Serve the mixed noodles on a plate.

Completion

Arrange the chicken on top of the noodles, then sprinkle with chopped green onions and place the egg on top. Next, place 2 sheets of seaweed to decorate the dish to make it more appealing.

Finally, add a bit of ground black pepper on top to enhance the flavor and aesthetics of the dish.

Final Product

Delicious chicken meatball ramen with chewy noodles that absorb rich Japanese flavors. Tender chicken, perfectly seasoned, combined with the creaminess of a soft-boiled egg makes it an ideal dish for the whole family if they want to try many new and unique dishes.

Prepare the chicken

Clean the chicken with water, then drain and proceed to cut the meat, separating the meat with bones aside, while cutting the lean meat into bite-sized pieces.

Prepare other ingredients

Carrots after purchasing should be prepared by washing them clean, peeling, and then dividing into 2 parts, one part sliced, and the other part diced.

Wash the celery and drain. Rinse the onion and peel it. Cut the celery and onion similarly to the carrots.

Wash the ginger thoroughly, then slice it, no need to peel.

Grilling chicken

Place the chicken with bones on the grill, then drizzle 2 spoons of olive oil on the surface and grill for about 45 minutes at a temperature of 200 degrees Celsius until the chicken is beautifully golden.

Make the broth

Add the sliced vegetables and the roasted chicken into the pot, pour in enough water to cover the meat, then cook over medium heat for about 20 – 25 minutes.

Next, strain the cooked broth through a strainer and let it cool.

Fry the chicken

Heat a pan on the stove, add 1/2 tablespoon of olive oil, wait about 5 minutes for the pan to heat up, then add the chicken, making sure to place the skin side down to achieve a crispier texture.

Add 1 teaspoon of salt, sliced ginger, and 1 bowl of the broth just cooked into the pan. Cook for another 10 minutes, then turn off the heat and remove the chicken to drain. Be careful not to discard the broth in the pan.

Sauté Vegetables

Place a pan on the stove, add 1/2 tablespoon of olive oil, wait for the oil to heat up, then add minced garlic and sauté until fragrant, then add the diced vegetables to stir-fry.

Next, add the remaining chicken broth and lemongrass, simmer on low heat for about 5-7 minutes, then turn off the heat.

Cook Noodles

Add the dry ramen packet to the pan, cook for about 7-10 minutes until the noodles are soft.

Boil a pot of water, then add the eggs and cook for about 5-7 minutes, then remove and let cool before peeling.

Completion

Prepare a bowl, arrange the grilled chicken on top and sprinkle with chopped scallions on the surface. If you like spicy food, you can add chili oil to enhance the flavor of the dish.

After peeling the boiled eggs, cut them in half, and add decoration to make the noodles look more appealing.

Final Product

The fried chicken ramen is visually appealing, with a delicious Japanese flavor featuring chewy noodles, combined with rich, sweet broth that has a hint of lemongrass aroma.

The fried chicken is crispy on the outside and tender on the inside. The boiled egg is cooked just right, with a creamy yolk that is very enjoyable.

Prepare the Ingredients

Peel and finely chop the garlic and ginger. Clean the carrot and green onion, julienne the carrot, and chop the green onion.

Boil the eggs in a pot for 6 minutes, then remove and let cool, peel the eggs.

Boil and shred chicken

Wash the chicken you bought with water, then put it into a pot of boiling water for about 10 – 15 minutes until the chicken is cooked. To eliminate the smell of the chicken, add a few slices of ginger to the boiling water.

After that, let the chicken cool and shred it into long, thin strips.

Prepare the broth

Add 2 tablespoons of butter and 1 teaspoon of sesame oil to the pot, heat until the butter melts, then add minced ginger and garlic, stirring well.

When the garlic becomes fragrant, add the chicken broth to the pot, seasoning the broth with: 2 tablespoons of dark soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of Mirin, 2 tablespoons of chili sauce, 1 tablespoon of rice wine, 1 tablespoon of brown sugar, and 1/4 teaspoon of pepper.

Wait for the water to simmer, then add the shredded chicken and noodles, blanching the noodles until cooked, separating them into strands, then turn off the stove.

Completion

You take the noodles out into a bowl and pour the broth over the noodles, placing the chicken on top and then adding the ingredients like carrots, green onions, and halved boiled eggs on top.

To enhance the flavor of the dish, you can sprinkle a little black sesame and add chili paste.

Final Product

And the shredded chicken ramen dish is completed in no time! The broth is rich, the noodles are chewy, and the soft-boiled egg melts in your mouth. Be sure to eat it while it’s hot to fully enjoy the wonderful flavors of this dish!

Prepare the Ingredients

Wash the green onions and chop them finely. Peel the garlic and slice the ginger thinly. Rinse the dried shiitake mushrooms to remove dirt, soak them in cold water for about 5 minutes until they slightly expand, then drain.

Making the broth

You add 1 liter of chicken broth to the pot, add dried shiitake mushrooms, peeled garlic, and sliced ginger, then add 1 tablespoon of butter, 1 teaspoon of sugar, and 5 tablespoons of soy sauce. Cover the pot and cook for 20 minutes.

After the broth is finished and the color turns brown, you remove all the ingredients, discard the garlic and ginger, and keep the shiitake mushrooms to cut into small pieces.

Marinating the chicken

You marinate the chicken with 1 tablespoon of dark soy sauce, 1 tablespoon of cooking oil, 1/2 teaspoon of salt, and 1 teaspoon of sugar. Roll the chicken back and forth to ensure it absorbs the seasoning, and marinate for about 7 – 10 minutes.

Pan-fried chicken

You use a non-stick pan, turn on the stove to heat the pan, then add the chicken to fry both sides until golden brown. Cook for about 10 minutes to ensure the chicken is cooked through.

Boil eggs and blanch noodles

Place the eggs in a pot of water and boil for about 6 minutes for soft-boiled eggs, then remove and place them in a bowl of cold water, peel the shells. For the noodles, add them to the pot of water used to boil the eggs, blanch until the noodles are cooked and expanded, then remove them.

Completion

Pour the broth into a bowl, add the noodles and stir them twice to absorb the broth, then slice the chicken into thin pieces, add green onions, shiitake mushrooms, and cut the soft-boiled eggs in half to arrange on top. Add 2 sheets of dried seaweed to make the dish more appealing.

Final Product

The grilled chicken ramen dish has been successful! The chicken is marinated just right, both chewy and tender, with delicious shiitake mushrooms that burst with the flavor of the broth when bitten into, very rich. The scrambled egg yolk is creamy and fatty, pairing well with the noodles without being greasy. This noodle dish is both simple and delicious, isn’t it?