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Japanese Chicken Ramen | Hearty & Aromatic
(0)
30 min
Quick
Gurkerl Küche
Ein wohltuender Klassiker der japanischen Küche für kühle Herbsttage: Zarte Hendlbrust in einer intensiv gewürzten Hühner-Sojasauce-Brühe mit feinem Ingwer und Knoblauch, serviert mit Jungzwiebeln, Pak Choi, aromatischen Shiitake-Pilzen, weichgekochtem Ei und geröstetem Sesam. Schnell zubereitet und voller authentischem Umami-Geschmack!
Ingredients
Preparation method
Preparation
Peel and finely chop the ginger and garlic. Wash the spring onions and slice into thin rings, keeping the white and green parts separate. Clean the shiitake mushrooms and slice into thin strips. Wash the pak choi and halve lengthwise.
Bring water to a boil in a small pot. Carefully lower in the eggs and boil for exactly 6 minutes until soft-boiled. Immediately quench in cold water, peel carefully, and set aside.
Preparing the Broth & Chicken
Heat 10 ml of sesame oil in a large pot over medium heat. Gently saute the garlic, ginger, and the white parts of the spring onions for about 1-2 minutes until fragrant. Add the shiitake mushrooms and fry briefly.
Chef's tip
If you prefer the chicken particularly crispy, you can season the chicken breast beforehand and bake it in the oven at 200 °C top/bottom heat for about 18 minutes until juicy before slicing it.
For even more flavor, marinate the peeled soft-boiled eggs for at least 30 minutes in a mixture of soy sauce, a little water, and a pinch of sugar (Ajitsuke Tamago).
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