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Spicy Red Hot Creamy Ramen w/ Char Siu Chicken
Spicy Red Hot Creamy Ramen w/ Char Siu Chicken – Recipes

Spicy creamy ramen with char siu chicken recipe featuring bold flavours, rich broth and chef tips for professional kitchens.

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Ingredients

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Smoked Mackarel Stock

  • 3 pcs smoked mackerel bones
  • 5 dried shiitake mushroom
  • 1 piece kombu
  • Water 2.0 l
  • Chicken Stock:
  • roasted chicken wings 2.0 kg
  • Onions, roasted 2.0 pc
  • Garlic cloves 10.0 g
  • Ginger, roasted 100.0 g
  • Shiitake mushrooms, dried 20.0 g
  • Light Soy Sauce 100.0 ml
  • dark miso 50.0 g
  • Gochujang paste 20.0 g
  • Water 6.0 l
  • Knorr Professional Chicken Stock Powder (6x1kg) 100.0 g
  • Per Serving:
  • 300/350 ml chicken broth
  • 50/75 ml mackerel broth
  • Hellmann’s Real Mayonnaise (4x3.78kg) 1.0 tbsp
  • Ramen Eggs:
  • Eggs 10.0 pc
  • Mirin 150.0 ml
  • Light Soy Sauce 150.0 ml
  • Dark Soy Sauce 30.0 g
  • Chicken Char Siu:
  • Chicken thighs, boneless 1.5 kg
  • Garlic cloves, crushed 4.0 pc
  • five spice powder 15.0 g
  • dark honey 110.0 g
  • Hoisin sauce 30.0 g
  • Soy sauce 30.0 g
  • 50 g Hellmann’s Tomato Ketchup
  • toasted sesame oil 20.0 ml
  • Ramen Toppings:
  • 10 x 85 g fresh ramen noodles, freshly cooked
  • shiitake, sliced and pan-fried 250.0 g
  • 1 bunch spring onions, finely sliced
  • Baby spinach 100.0 g
  • Carrots, grated 300.0 g
  • 20 pcs baby corn, cooked and charred
  • crispy chili oil 20.0 tbsp
  • 10 small square nori sheets
  • Micro greens
  • Togarashi
  • Roasted sesame seeds
Created By:
Maurits van Vroenhoven

Maurits van Vroenhoven

 Global Lead Creative and Brand Development Chef Unilever Food Solutions, the Netherlands

Spicy creamy ramen with char siu chicken recipe featuring bold flavours, rich broth and chef tips for professional kitchens.

...

Preparation

  1. Smoked Mackarel Stock

    Ramen Broth (Chicken and Mackerel):

    Smoked Mackerel Stock:
    • Place the smoked fish bones into cold water.
    • Add the mushrooms and kombu.
    • Bring to the boil and let it simmer for 45-60 minutes.
    • Strain the broth.

    Chicken Stock:
    • Put all ingredients in a large cooking pot and add the cold water.
    • Bring to a boil and simmer for at least 3-4 hours.
    • Strain the stock and reduce it to 3-4 litres.
    • Add Knorr Chicken Stock Powder to taste, to boost the chicken stock.
    • If needed, add some salt or light soy sauce.
    • If you like it spicier, you can add more gochujang.

    Per Serving:
    • Combine both broths together and whisk in the Hellmann’s Mayonnaise
    • Turn off the heat. Use a hand blender to further emulsify the broth with the mayo

    Ramen Eggs:
    • Bring water to the boil.
    • Add eggs to the pot and boil for 6 minutes.
    • Take the eggs out of the water and place them in ice water. Cool down and peel.
    • Combine the mirin and soy sauces together in a small bowl, add the eggs, and leave them to marinate for at least 3 hours, but ideally overnight. Store them in the fridge.
    • Bring the eggs to room temperature. Slice each egg into half.Garnish each bowl with half an egg.

    Chicken Char Siu:
    • Mix all ingredients together in a bowl and add the chicken. Marinate overnight.
    • Remove the chicken from the marinade and place them over a rack. Use a paper towel to remove excess liquid from the meat.
    • Grill the chicken until cooked.
    • Cut the chicken into slices to place on top of the ramen.

    To Serve:
    • Evenly divide the noodles into serving bowls. Pour in enough broth to cover the noodles.
    • Top the ramen with sliced char siu chicken, ramen eggs, shiitake, charred baby corn, grated carrot, spinach leaves, and spring onions.
    • Drizzle some crispy chili oil over the ramen.
    • Sprinkle some sesame and togarashi on top and place a nori sheet on the side of the bowl.
    • Finish with micro greens on top.
Created By:
Maurits van Vroenhoven

Maurits van Vroenhoven

 Global Lead Creative and Brand Development Chef Unilever Food Solutions, the Netherlands