Roasting a chicken once a week is a wonderful ritual that makes your house smell incredible and your mouth watering, but being able to keep your leftovers exciting is often challenging. With a little creativity and a well-stocked pantry, our version of Ramen will reinvent your chicken leftovers like never before. It’s a bowl of curiosities and textural surprises. With five different vegetables, a broth to die for complemented with tender soba noodles and caramelized chicken, you will wish to have chicken leftovers every night. Cooking Japanese has never been so exciting and fun.
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Serves 2
Pulled cooked white and/or dark meat from a rotisserie Chicken
2 tbsp tamari (low sodium soy sauce)
1 tbsp fish sauce
2 tbsp maple syrup (can be replaced with sugar)
2 tbsp freshly squeeze lemon juice
1 tbsp sesame oil (can be replaced with vegetable oil)
1 tbsp sesame oil (can be replaced with vegetable oil)
1/4 tsp chili paste (Yuzukoshō or Sambal Oelek or Harissa)
2 garlic cloves, pressed
3 small pieces of ginger, pressed
1 tbsp fish sauce
1 tbsp tamari (low sodium soy sauce)
1 tbsp rice vinegar (optional)
1 liter chicken stock
2 carrots, cut in julienne
1 cup shiitake mushrooms, sliced
2 broccoli heads
1 bunch, baby bok choy
1 pack organic soba noodles
1 onion
2 eggs
1. Chicken leftovers marinade: Place all ingredients for the marinade in a medium size bowl, then marinate your chicken leftovers the time we prepare the rest.
2. Rinse all vegetables. Cut carrots in julienne style, slice mushrooms and set aside in the same plate. Mince the onion, cut away the broccoli florets and separate Bok Choy leaves. Keep aside in another plate. Prepare garlic cloves and ginger pieces so when it is time to use them, you are ready.
3. Fill a medium sized saucepan with water and bring to a boil. Once it’s boiling, gently add the eggs and cook for 7 minutes (cook one or two more minutes if you don’t like slightly-runny yoke). Keep the boiling water for the noodles.
4. Place cooked eggs into a bowl, fill with cold water. Wait until they are cold enough to handle, then carefully peel away the shell. Set aside until ready to serve.
5. Add the Soba Noodles to the boiling water. Cook for 2-3 minutes and set aside until ready to serve.
6. In a large sauté pan, over medium heat, add the sesame oil, the chili paste, the pressed garlic and ginger, and cook for 3 minutes. Quickly after, add tamari sauce, fish sauce and rice vinegar, and stir to combine. Then right after add the chicken stock, and bring to boil. Let it simmer uncovered for 5 minutes, then add the carrots and mushrooms. Lower the heat and simmer gently for another 10 to 20 minutes.
7. Meanwhile in another small sauté pan, over medium heat, add a dash of sesame oil and the minced onion. Let it reduce for 3 minutes then add the broccoli. Once the mix starts to show some colors, add a dash of fish sauce and tamari sauce and combine. After a few minutes, it should smell delicious and look perfectly caramelized. Remove from the pan and set aside.
8. Use the same pan to sauté for 4 minutes the Bok Choy leaves in sesame oil. Remove from the pan and set aside.
9. Use the same pan to quickly stir fry the marinated chicken on each side on medium-high heat. Remove when the outside is nicely brown.
10. Divide the noodles into two large bowls, add the carrot-mushroom broth. Then add the caramelized onion and broccoli, next the bok choy. Slice the eggs in half, lengthwise and place them into each bowl. Slice the chicken into thin pieces and place them on the top of each bowl. Its’ ready!
Cheers Xx
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