Ramen-inspired chicken stew
Use pre-made ramen broth to give this hands-off stew an authentic flavour – though you can substitute for quality chicken stock if you can’t get hold of it.
Ingredients · Servings 4
- 4 chicken thighs chopped into roughly 2cm cubes
- 2 garlic cloves crushed
- thumb-sized piece of ginger grated
- 150g shiitake or oyster mushrooms sliced
- 1 litre chicken ramen broth (or use good-quality chicken stock)
- 2 pak choi trimmed and roughly chopped
- 2 large carrots cut into thin batons
- 200g dried ramen noodles (or use medium egg noodles)
- 12 frozen chicken gyoza
- crispy chilli oil to drizzle (optional)
Method · 7 h 50 min
- In the bowl of your slow cooker, or in a deep wide-lidded pan, add the chicken, garlic, ginger, mushrooms and plenty of seasoning. Pour over the stock. If making in the slow cooker, cook on high for 4-5 hrs, or on low for 5-7 hrs. If making on the hob, bring to a boil then cover and gently simmer for 1 hr, until the chicken is very tender.
- Remove the lid from the slow cooker or pan and stir in the pak choi, carrots and noodles. Dot over the gyoza. Cook in the slow cooker on high for 15-30 mins, or covered on the hob over a medium heat for 10 mins, until the noodles are tender and the gyoza are cooked through (you may need to stir a couple of times to make sure the noodles are fully submerged).
- Divide the stew between four bowls and drizzle over a little crispy chilli oil to serve, if you like.
- 4 chicken thighschopped into roughly 2cm cubes
- 2 garlic clovescrushed
- thumb-sized piece of gingergrated
- 150g shiitake or oyster mushroomssliced
- 2 pak choitrimmed and roughly chopped
- 2 large carrotscut into thin batons
- crispy chilli oilto drizzle (optional)
- kcal461
- fat12g
- saturates3g
- carbs56g
- sugars9g
- fibre8g
- protein28g
- salt3.07g
