Free-range chicken ramen recipe
For the broth: Make small slits in the chicken. In a pot, place the kombu sheet, the chicken, cover with water, and bring to a boil. Do not exceed 90 degrees Celsius (194 degrees Fahrenheit). Skim off any foam that rises to the surface to keep the broth clear.
- For the broth:
- 1 free-range chicken
- 1 onion
- 1 green leek
- 1 ginger
- 1 carrot
- 1 head of garlic
- 20 g of kombu
- 20 g of katsuobushi
- For the soy sauce, garlic oil, and topping:
- 200g of soy sauce
- 2 g of Kombu
- 2 g of katsuobushi
- 5 g de sucre
- 2 g of salt
- 250 ml of sunflower oil
- 3 cloves of garlic
- 140g of noodles
- Make small slits in the chicken. In a pot, place the kombu sheet, the chicken, cover with water, and bring to a boil. Do not exceed 90 degrees Celsius (194 degrees Fahrenheit). Skim off any foam that rises to the surface to keep the broth clear. Cut the leek in half lengthwise, reserving the white part for the final topping. Cut the carrot into small pieces. Quarter the onion. Slice the ginger. Cut the head of garlic in half. Add the vegetables to the pot with the chicken. Simmer for 3 hours. After 3 hours, add the katsuobushi. Remove the chicken and strain the broth through a fine-mesh sieve. Set aside.
- Slice the garlic thinly and add it to the sunflower oil. Cook over medium heat until the garlic is golden. Remove from heat, strain, and let cool.
- In a saucepan, combine the soy sauce, kombu, sugar, and salt. Gently heat over low heat until the salt and sugar have dissolved. Add the katsuobushi. Remove from heat and let stand for 15 minutes, then strain through a fine-mesh sieve.
- Cut the chicken breast into thin strips. Finely slice the white part of the leek.
- Cook the noodles for one minute in boiling water. In a large bowl, combine the garlic oil, soy sauce, broth, and drained noodles. Add the chicken slices, leek whites, and garlic chips. Serve hot.
For the garlic oil: Slice the garlic thinly and add it to the sunflower oil. Heat until the garlic is golden. Remove from heat, strain, and let cool.
For the soy sauce: In a saucepan, combine the soy sauce, kombu, sugar, and salt. Over low heat, gradually increase the temperature. Once the salt and sugar have dissolved, add the katsuobushi. Remove from heat and let stand for 15 minutes, then strain through a fine-mesh sieve.
For the topping: Cut the chicken breast into thin strips. Finely slice the white part of the leek.
