Name: Spicy Red Hot Creamy Ramen with Char Siu Chicken
Yield: 10
Ingredients: 0.0g Smoked Mackerel bones, 3; 0.0g Shitake mushrooms, dried, 5; 1.0whole Kombu, pickled red pepper; 2.0l Water; 2.0kg Chicken wings, roasted; 2.0whole Onions, roasted; 10.0pc Garlic cloves; 100.0g Ginger, roasted; 20.0g Shitake mushrooms, dried; 100.0ml Light Soy Sauce; 50.0g Miso, dark; 20.0g Gochujang; 6.0l Water; 80.0g Knorr Professional Chicken Stock Granules 1 Kg; 0.0ml Chicken Broth, 300-350ml; 0.0g Mackerel Broth, 50-75ml; 15.0ml Hellmann's Original Mayonnaise 3.57 kg; 10.0pc Eggs, medium, 60g an egg; 150.0ml Mirin; 150.0ml Light Soy Sauce; 30.0g Dark Soy Sauce; 1.5kg Chicken thighs, boneless; 4.0pc Garlic cloves, crushed; 15.0g Chinese Five Spice; 110.0kg Honey, dark; 90.0g Hoisin Sauce; 30.0g Knorr Professional Soya Sauce; 50.0g Fine Foods Tomato Sauce; 20.0ml Sesame oil, toasted; 0.0g Noodles, fresh, Ramen, freshly cooked, 10 x 85g

Ramen with a twist – and a kick. A smoky mackerel and roasted chicken broth meets silky mayo for rich depth. Char siu chicken, ramen eggs, crisp veg, and crispy chili oil top off this fiery bowl. Spicy, creamy, and fully loaded with texture.

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Preparation

Smoked Mackerel Broth
1. Place the smoked fish bones into cold water.
2. Add the mushrooms and kombu and bring to the boil.
3. Let it simmer for 45-60 mins.
4. Strain the broth.
Chicken Broth
1. Put roasted chicken wings, roasted onions, garlic cloves, roasted ginger, dried shiitake mushrooms, light soya sauce, dark miso, and gochujang all in a large cooking pot and add the cold water.
2. Bring to a boil a simmer for at least 3-4 hours.
3. Strain the stock and reduce stock to 3-4L.
4. Add Knorr Professional Chicken Stock Granules to boost the chicken stock flavour.
5. If needed, add some salt or light soy sauce. More gochujang can be added if you want it spicy.
Broth To Serve
1. Add 300-350 ml chicken broth, 50-75 ml mackerel broth and the Hellmann's Original Mayonnaise with a whisk or pulse with a hand blender. Mix in quickly – don’t let it cook any more.
Ramen eggs
1. Bring water to the boil.
2. When the water boils, add eggs to the pan and boil for 6 mins.
3. Take the eggs out of the water and place them in iced water. Cool down and peel.
4. Mix mirin and soy sauces together in a small bowl, add the eggs and leave them to marinate Bring to room temperature before serving, and cut in half.
Chicken Char Siu
1. Mix crushed garlic cloves, Chinese Five Spice powder, dark honey, hoisin sauce, Knorr Professional Soya Sauce, Fine Foods Tomato Sauce and sesame oil.
2. After marinating, place the chicken on a paper towel.
3. Grill the chicken until cooked.
4. Cut the chicken into slices to place on top of the ramen.
Ramen toppings
1. Evenly divide the broth over the bowls and the noodles.
2. Top the ramen with sliced char siu chicken, ramen eggs, shiitake, charred baby corn, grated carrot, spinach leaves and spring onions.
3. Drizzle some crispy chilli oil over the ramen.
4. Sprinkle some sesame and togarashi on top and place a nori sheet on the side of the bowl. Add micro greens on top to garnish.

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Spicy Red Hot Creamy Ramen with Char Siu Chicken

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Ingredients

Smoked Mackerel Broth

Chicken Broth

Broth To Serve

Ramen eggs

Chicken Char Siu

Ramen toppings

Chef Mary Worthington

Preparation

Smoked Mackerel Broth

Chicken Broth

Broth To Serve

Ramen eggs

Chicken Char Siu

Ramen toppings

Chef Mary Worthington

More recipes

What you'll get:

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Connect to your trade partner

Connect to your trade partner

Spicy Red Hot Creamy Ramen with Char Siu Chicken

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Ingredients