Cheat's Charred Chicken Ramen
ID: fa7c7959...
A highly simplified, quick weeknight version of classic Japanese ramen featuring juicy, charred marinated chicken thighs served in an infused, aromatic chicken broth with tender vegetables and a soft-boiled egg.
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🍳 Cooking Flow
Marinate chicken thighs in sesame oil, soy sauce, and mirin. → Infuse the chicken stock with sliced chili, ginger, and garlic for 15 minutes, then scoop them out. → Simmer carrots and mushrooms in the stock, then add broccoli in the last 2 minutes. → Grill the marinated chicken on a hot griddle pan until smoky and charred. → Divide warm noodles into bowls, pour over the hot broth and veggies, and top with chicken, soft-boiled egg, bean sprouts, and herbs.
Cooking Steps
Brief Cooking Order
Marinate chicken thighs in sesame oil, soy sauce, and mirin. → Infuse the chicken stock with sliced chili, ginger, and garlic for 15 minutes, then scoop them out. → Simmer carrots and mushrooms in the stock, then add broccoli in the last 2 minutes. → Grill the marinated chicken on a hot griddle pan until smoky and charred. → Divide warm noodles into bowls, pour over the hot broth and veggies, and top with chicken, soft-boiled egg, bean sprouts, and herbs.
Introduction
A highly simplified, quick weeknight version of classic Japanese ramen featuring juicy, charred marinated chicken thighs served in an infused, aromatic chicken broth with tender vegetables and a soft-boiled egg.
Step 1
In a glass container, combine the chicken thighs with 3 tablespoons of sesame oil, 50ml of low sodium soy sauce, and 3 tablespoons of mirin. Mix well and let marinate for at least 20 minutes (or overnight in the fridge).
Step 2
Bring the chicken stock to a simmer in a large pot.
Step 3
Thinly slice the red chilli, ginger, and garlic. Add them directly to the simmering stock to infuse the broth with flavor for 15 minutes.
Step 4
While the broth infuses, peel and julienne the carrots, and slice the shiitake mushrooms.
Step 5
Scoop out the infused chilli, ginger, and garlic slices from the broth using a mesh skimmer, then add the sliced mushrooms and julienned carrots. Simmer for 5 minutes.
Ingredients List
Important Notes
Using boneless, skinless chicken thighs provides a richer flavor and stays far juicier than chicken breast when charred on a griddle.
To get perfect smoky char marks, do not move the chicken around once placed on the griddle pan; let it sear undisturbed.
Scooping out the sliced aromatics (chili, ginger, garlic) keeps the ramen broth clean and pleasant to eat while keeping all the infused flavors.
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