Chicken wings are something that I really struggle to cook with and is the last part on my list of the Whole Chicken Project. This week I decided to use them to try Ramen and got hooked instantly. Ramen is quite some work unless you have some ingredients at hand already, but it is so worth it. This version was based on using the chicken wings but I’m sure there will follow other ramen recipes soon.
Note: This recipe requires quite some work if you have to make everything from scratch, though is amazing if you have some left overs. Chicken stock, noodles, meat,.. having any of those at hand will make the process much easier as well as putting left overs to very very good use!
Ingredients
- 4 chicken wings
- some soup vegetables
- 1tsp miso
- salt & pepper
- leek
- two half boiled eggs
- ramen noodles (though you can also use normal pasta)
Instructions
Place the chicken wings and the soup vegetables in a small pot and cover it with water (ca. 2l). Let this cook for at an hour, longer if you have time to. If you want to serve the soup vegetables, remove that after about 30 minutes so it does not get too soft.
Get the chicken wings out of the soup. Let them cool down a bit and remove all the meet. Fry the meat with some oil in a pan on medium low heat for about 10 minutes. You are aiming for a very crispy dry result. Usually this is something that I cannot stand but in the soup the texture is amazing.
Cut the leek into thin slices. You can either blanch it or fry it on low heat. I fried it in the same pan as the chicken wing meat. I did not mix them to be able to serve them separately. I moved the pan a bit from the turned on stove top and only placed the meat on the heating part.
In the meantime cook the noodles, though do not pour away the hot water yet. Rather reuse it to boil the eggs in it.
Depending on the size, cook the eggs for 4.5 to 5 minutes. You do not want the egg yolk to be hard. Remove the eggs from the boiling water. Gently crush the shell on all sides and place them in cold water. Let them rest and cool down. This will make it way easier to peel them later on.
You do not need all of the chicken soup for this recipe so there is no point into mixing miso into all of it. Remove the water from the pot where you cooked the eggs in and pour in about 5 soup spoons full of chicken soup. Mix in the miso and let it come to a short simmer.
Peel the eggs.
Split the soup between two bowls, followed by the noodles, leek and meat. Keeping it separated in the bowls does look very pretty so give it a go. At last, cut the egs in half. Do so over the bowls as otherwise you might make a big yolk mess.
If you have you can add some drops of flavored oils on top of it.
Next Time
Raw spring onion are amazing in the soup, though are too less vegetables. Soup vegetables are also ok in the final meal, though something more fresh and distinct might be better (update: leek is amazing for this meal. updated recipe).
