Homemade Chicken Ramen

Ingredients:

2 chicken breasts, skin on, bone in
Salt and pepper to taste
1 tbsp unsalted butter
2 tsp sesame oil
2 tsp ginger, minced
3 tsp garlic, minced
3 tbsp low sodium soy sauce
2 tbsp mirin or honey
4 cups chicken stock
1/2 cup shitake mushrooms
Sea salt, to taste
2 eggs
1/2 cup green onions, sliced
6 oz dried ramen noodles
Jalapeno, sliced

Instructions:

Preheat the oven to 375F. Season chicken on both sides with salt and pepper. Melt butter in a large cast iron skillet on medium heat. Add the chicken and cook skin side down and cook until golden, about 5-7 minutes. flip chicken over and cook for about 5 minutes more. Transfer skillet to the oven and cook for 20-25 minutes, or until cooked through. Check temperatures to make sure. Cover with foil and set aside.

Heat the sesame oil in a large pot on medium heat. Add the garlic and ginger and cook until fragrant and softened, about 1 minute. Add the soy sauce and mirin and stir to combine. Cook for an additional minute and then add the stock. Cover and bring to a boil. Remove the lid and simmer uncovered for 5 minutes. Add the mushrooms and simmer for 10 minutes or so and check seasoning.

Fill a pot with enough water to cover the eggs, then bring to a boil. Gently add the eggs into the boiling water and simmer for 8 minutes. Fill a large bowl with ice water on the side, then add the eggs in after cooking. Let sit for at least 5 minutes and peel eggs. Slice eggs in half and set aside until ready to serve.

Assemble ramen bowls and prep toppings. Slice chicken into thin slices, then begin boiling water for the noodles.  Cook according to package directions then divide into two bowls. Add the chicken and broth on top and garnish with egg, green onions and jalapeno. Serve.

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