Tuesday, March 14, 2017

Sweet Chili Chicken Ramen

There is such a funny thing happening today...

It's a BLIZZARD. In the middle of MARCH. What a time to be alive.

Luckily, I have come armed and ready to face down this little big snowstorm. All we need is a warm blanket, a new show to binge on, and....and...and!

Sweet Chili Chicken Ramen!

Just look at this big bowl of happiness--I want to dive right in. There is so much to love, where do I even begin? When I first started imagining homemade ramen, I knew it had to start with beautifully charred, sticky chicken. A sweet chili marinade plus a super hot cast iron skillet get us exactly where we need to be. And what would ramen be without noodles? Well, it would be chicken noodle-less soup, but that's besides the point! We need noodles. I am partial to wide udon noodles, which you can find at any market or grocery store with a large international section. They are perfectly slurp-able but thick enough to hold up to the hot broth.

As for the supporting cast, it's all about big, bold flavors and crunchy, fresh veggies. Celery, ginger and garlic get the party started. A good, low sodium broth (vegetable, mushroom, beef, or chicken would all be great!)  gets amped up thanks to soy sauce, fish sauce and sriracha. Trust!

OH! Guys. I forgot the best part. I successfully soft-boiled a couple of eggs, right in the broth I was already cooking. It was scary, but I am confident that we can do it (because I did it! So you can too!)

Let me sum this up...I have been thinking about this ramen since the day I made it. I could eat it over and over again. It may not be perfectly authentic, but it is pretty darn close! Did you try this or another Gas Stove Girl recipe!? Be sure to show it off on Instagram using #GasStoveGirl!

Here's what you need for Sweet Chili Chicken Ramen* (Print Recipe!)

1 pound boneless, skinless chicken thighs
1 teaspoon ground ginger
1/2 teaspoon ground garlic
2 tablespoons sweet chili sauce
2 tablespoons soy sauce, divided
1 tablespoon hoisin sauce
2 stalks celery, finely chopped
1 teaspoon minced ginger
1 large clove garlic, minced
8 cups broth of choice
4 eggs
2 tablespoons fish sauce
8 ounces thick udon noodles
2 cups fresh spinach or bok choy, chopped
4 medium radishes, sliced very thin
cilantro and scallions for garnish
sriracha to taste

Here's what you do

Preheat oven to 400 degrees. Place a cast iron skillet over medium heat and add 1 tablespoon vegetable or canola oil. Season the chicken thighs with ground ginger, garlic, salt and pepper. In a small bowl, whisk together the sweet chili sauce, 1 tablespoon soy sauce, and hoisin. Add the chicken to the pan and brush with the sauce. Cook for a few minutes then flip and brush the other side. Repeat a few times until all the sauce is on the chicken. Transfer to the oven and cook for 10 to 15 minutes until chicken is cooked through. Chop into bite size pieces.

In a large stock pot, heat another tablespoon oil over medium heat. Add the celery, ginger and garlic. Season with salt and pepper. Cook, stirring occasionally for 5 minutes. Add the broth and bring to a gentle boil. Add the eggs and boil for 7 minutes. Remove from the broth with a spider spoon and immediately run under cold water to stop the cooking. Set aside.

Stir in the fish sauce and remaining soy sauce, then add the noodles. Reduce to simmer; after 5 minutes, stir in the spinach or bok choy and the radishes. Cook until the noodles are tender but toothy and the greens have wilted. Peel the eggs and slice in half. Spoon a generous serving of noodles and broth into 4 big bowls. Top with chicken, eggs, cilantro and scallions. Add a few squirts of sriracha to taste. I recommend using both chopsticks and a spoon for the ultimate ramen experience!

*Gas Stove Girl Original Recipe

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