After a taxing day at LLHQ (it’s not all long lunches and coffee breaks you know…HONEST!), an evening in front of the stove doesn’t always appeal. I’m always being asked for delicious but quick recipes and this one is an absolute favourite….
Poached Chicken Ramen
Ingredients (serves 6)
For the chicken
4 star anise
1 cinnamon quill
2 cups soy sauce
1 chilli, chopped
1 carrot, roughly chopped
2 onions, roughly chopped
1 bunch of coriander (pick the leaves and set aside then wash the roots well and chop)
4 cloves garlic, roughly chopped
large knob of ginger, roughly chopped
1 whole chicken
For the noodle broth
6 x sachets udon noodles
baby bok choy or spinach
Red pepper, cut lengthways in to strips
Baby corn (optional)
2 spring onions, sliced thinly
1 red chilli, sliced thinly
coriander leaves (that have been set aside)
Use a large pot that will be big enough to submerge a whole chicken. Pour in 3 cups of water then add all of the ingredients for the chicken, listed above, and bring to the boil. Reduce heat and simmer for around 15 minutes.
Carefully drop in the whole chicken and top up with water if the stock doesn’t fully cover the chicken. Bring back to the boil and leave to simmer for 15 minutes. Turn the heat off and cover the pan securely and leave it. The chicken will be cooked in around 90 minutes but can be left on the stove for up to 3 hours.
Carefully lift out the chicken when you need it. Remove the skin and discard. Shred and place on a platter or carve at the table.
For the noodle broth: Strain the broth. Skim off all the impurities and put back on a low heat. Taste. If necessary, add 1 cup of water at a time and taste the broth until it is not too salty but still full of flavour. Bring to the boil then add the udon noodles and cook according to the directions on the packet. Add the pak choi now if using.
Use tongs to pick up the noodles and baby bok choy and place in big bowls. Shred the chicken meat and place on top. Let people add whichever veg they fancy then ladle over the broth. Finish with finely sliced spring onions, chilli and coriander leaves. D’lish!!