Chicken- Ramen

2018-03-09T16:54:03

Ingredients:

• 1 TBS oil
• 1 onion, sliced
• 1 TBS ginger root, grated
• 4 garlic cloves
• 1 TBS chili garlic sauce
• 2 TBS homemade Hoisin sauce
• 1 TBS soy sauce with a splash of lime (fish sauce substitute)
• 1/2 C soy sauce
• 1/4 C rice vinegar
• 4 oz shiitake mushrooms, stems removed and sliced
• 1/2-3/4 lb baby bok choy, sliced into quarters (or cabbage)
• 1 lb boneless, skinless chicken thigh (or shredded precooked chicken)
• 4 C broth
• 1 C water
• Ramen noodles
• 4 eggs
• 1/4 soy sauce
• 1/4 rice vinegar
• 3/4 water
• green onions
• sesame seeds
• lime wedges

Instructions:

2. Eggs: whisk the liquids. Boil the water, lower the eggs and cook 6 min. Put in ice bath for 3m. Peel eggs and put in marinade several hours or overnight. Can discard the marinade and leave eggs in the fridge for up to 3 days.
3. Heat oil in dutch oven. Cook onion about 5m, add mushrooms and saute for 2-3m. Add garlic and ginger and stir fry 30 seconds. Add broth and 1C water, all the sauces. Bring back to a simmer.
4. Add chicken. If raw simmer for 15-20m remove and shred.
5. Add back chicken and bok choy, cook 3-5m *Store broth and noodles separately for leftovers