Spicy and Creamy Chicken Ramen!

[Music] [Music] hi guys I'm some girl on gas welcome to Asian at home and today we are going to make amazing amazing chicken ramen at home are you excited one of the the biggest surprise I had in Japan was chicken ramen usually ramen is made with pork but these chicken ramen is I had in Japan was just blows my mind I had to recreate at home and this is a 101 chicken ramen I'm gonna share today so I made my chicken broth already and this is how I made it you will need the one whole chicken about 4 to 5 pounds and it's very important to using fresh good quality at least the free-range - organic non-gmo chicken because we are going to you know make the broth head away from it so make sure the chicken is really great quality the first thing we need to do is a break this chicken down so let's it cut off the wings first when you find the joint between the bones and bones it's really each to cut it through after two wings are separated now we are going to cut off the legs so when you're trying to looking at between the body and the leg you will see this little thin part of the chicken skin that's where the knife need to go in start cutting so the leg and thigh will be separate from the body do the exactly same thing to the other side all right let's take the chicken breast I'll find the middle one in between the breast you can fill it with your finger using the tip of your knife slowly but carefully separate the meat from the bone don't worry there is still a lot of meat is left on the bone you can just scrape out however you want to because we are not trying to have this perfect looking chicken breast and cook it at the stake we are gonna ground this up so how it looks right it doesn't matter and some meat actually need to be attached on the bone so that will give really great flavor to the broth as well now we are going to separate the breast bone and the backbone place the breast bone and the backbone into a large pot then place chicken wings the neck bone is coming with the chicken if not don't worry about it now we are going to separate the meat from the thigh and the drumstick so we can use their bones for the process well using your tip of the knife so take your time and cut the meat off from either side of the pond go through all around the bone on the bottom so the meat and skin will detach you from the base of the drumstick carefully place your knife underneath of the thigh bone and make sure you always cut it away from you same thing to the drumstick go around with your knife scraping all the meat from the bone as much as possible and cut the bone out from the meat the gristle and the may would be really closely attached so make sure you don't have any gristle on the meat all right there is a year tie and the drumstick meatboy touch you for chicken Robin put the leg bones into the pot and just do exactly same thing to the other leg to the chicken breast all we have to do is just remove the skin you can add into the stock or cook it with the trash you mean make it really nice crispy chicken skin but so all up to you now we are going to add three pounds of the chicken fish chicken feed is really easy to find at your local Asian grocery stores or as cleared butcher shop usually they do have it you will also need 1 pound of chicken backbones we are going to pork all the water to the pot just enough to cover the chicken let them sit for 30 minutes so this way we can get rid of some of the blood from the chicken bone green so one more time with cold water then drain completely now we are going to pour 26 cups of cold water to the pot and one cup of soccer if you don't want to use alcohol in your food go ahead and skip it and just add 27 cups of cold water bring the soup to boil over high heat and you will see a lot of ponds and that is comes floating on the surface when they start boiling and guess what we need to skimming out all of that for nice and clean flavor ramen noodle soup let the soup keep hard boiling and keep skimming out all the 30 forms it will take about 10 to 15 minutes then reduce the heat to medium cover and we are going to simmer for five hours while the broth is boiling we are gonna working on our today in the world of ramen pate is what will give all the salty seasoning and flavor to the broth in a medium-sized pack add one ounce of kombu dried kelp one bark of garlic cut in half to answer with ginger a sliced one largely cut in half lengthwise and wash it all the way through all the dust and mud and we aren't going to use only the white part three to four dry the shiitake mushrooms 1 cup of sake rice wine and 3 cups of cold water again if you don't want to use alcohol in the recipe go ahead and replace the circuit to water 2 tablespoon of sea salt 2 tablespoons of sugar let's bring this to boil over high heat and let it hurt the boil for 10 minutes and reduce the heat to medium and cover simmer for one hour [Music] when it already cooled slightly and drain through a fine strainer squeeze all the juice out from other vegetables because that's where the mummy flavor app I'm going to pour half of the para into another bowl and add 1/4 tbsp of kucik karo Korean red pepper flakes and yes in Japan when they making really spicy stuff they actually do use kochu karu mix it in so now you have a regular shield today and the spicy Thai ray so my Terra is ready to go my broth is still simmering right now I'm working on the chicken meatball that goes into the ramen this is so flavorful so fragrance I already seasoned at all and this is how I did we are going to use the chicken breasts that we cut it up earlier just to cut them into a big chunk and put it into a food processor add the two tablespoons of butter they cut it into like a little small piece size like you will do for the biscuit and pulls about 8 to 12 times or the chicken is a finely ground transfer to a mixing bowl and we are going to grade a clove of garlic and same amount ginger into the chicken add the 1 tablespoon of starch 1 tablespoon of soy sauce and 1 tablespoon of mirin and a little pinch of black pepper 1 egg and 2 tablespoons Arba finely ground sesame seeds mix everything together with your hand Tata meatball mixture is ready to go I'm just going to cover with a plastic wrap and set aside into the refrigerator after three hours of summary we are going to start smashing the bone down with a potato masher or a thick spatula smash the bones every 30 minutes or so and when the soup is only 30 minutes left to finish this is the time we are going to smash them like we minute you will see the process the milky creamy by now and there's really not a big piece of bones anymore everything is like broke down and the meat is broke down already and that is what we want and now add one more cup of water because we evaporate a lot of moisture in here and cover and let them finish cooking so meanwhile we are waiting the chicken broth to be finished I'm going to just ahead and prep my toppings the cabbage and some green onions [Music] all right my chicken soup is great to trade and it's kinda heavy so I'm gonna quote Jacob again he'll take us but Baba so for this you will need use really really fine strainer because there's a lot of fun beets and the meat that broke down okay okay now what I need to do smashing this coupons okay okay now like a smashing but like a squeeze all the juice out you know what I mean now you're gonna squeeze all this juice are you put so much work into it you don't want to lose anything this creamy chicken soup is so ready with train I'm going to put it back to the path let's quickly rinse it off it's the same chicken juice you know me so that's just be clear in stop and just in case if they're a little small bomb might be got into it into the soup so I'm going to double strain it so little more pie strainer I'm going to strain and it's gonna be heavenly this is what the chicken soup tastes like in the heaven we are going to bring this soup back to boil so we can start to cooking our meatballs in it when the soup is boiling again start to drop the meatballs using this little small ice cream scoop cook the meatballs at 5 to 7 minutes or until they all fold it to the surface the mean is they are for liquid and the to tablespoons are with chicken powder I mean we worked really hard for this frog but not hard as the real masters in Japan the real ramen masters in Japan in Ottoman so we still need a little bit of help I mean why the meatballs are cooking I'm going to hit my broiler to high and started cooking my chicken thigh skin side up season with pinch of salt and pepper and brew it in 10 to 12 minutes on the middle rack or until the chicken is fully cooked and skin is nicely golden brown crispy all right the meatball and the chicken chashu is all rock and in the kitchen now I'm going to drop my naka cabbage into salted boiling water cook the napa cabbage for about three to five minutes or on today our softened alright my cabbage is perfectly blanched now I'm going to drop my noodles today I'm using the noodles from my local Japanese store so they call this as tonkatsu neuters it's really really thin like super tiny thing and straight with neuters they're perfect for this like creamy milky thick rough but if you can find this please go ahead and use this whole men or as home young it's a dry the noodles that you can find it's very similar with this concoction others or you can go ahead and use angel hair pasta so I'm going to drop this into the same boiling water that I blends the napa cabbage and cook it about one minute because this is fresh nutters but if you're using dry the noodles go ahead and follow the direction of the packet you're using [Music] the best chicken chashu pepper or this dark made crispy skin I'm Way too excited right now let's assemble the ramen all right so some of the ramen obviously you need a serving bowl I actually recommend the sobbing ball there is a wide and big enough to hold all the noodles and toppings and the soup and everything now let's make the easy one first the basic palette let's put it on like this quarter cup to 1:30 calm however you like your ramen place to be and for this thick and creamy milky ramen we've got to have a fresh grated garlic in to the ball so this fresh garlic flavor actually cut off those little bit of the fattiness from the broth chicken soup make sure your soup is a boiling heart and the ramen meters and just stir the noodles in the soup like this so the noodles will evenly coat it away the bra correct on others and later a little bit of this blanch the cabbage and the meatball and the chicken chashu we made earlier and nice and crispy skin they looks so gorgeous look at that and why the one you want so excited and on chopped green onion some sesame seeds they grind it up plus the pin Ali the ramen egg if you don't know how to make this perfect ramen egg go ahead and check it out my recipe is right there click right there make the perfect ramen egg for this perfect portable Raman okay let's make the spicy one oh I'm a study for the spicy one [Music] let's try the basic one French we've been smelling this stuff all day long hmm oh my god that brother is so on point I can't even let me taste the meat butcher in this chicken saga so simple was so well hmm you took kosher in the white one it doesn't even need anything else you do kosher this is what like blows my mind in the creamy chicken ramen in Japan this is a you to the Japanese is trust Panthera with spiced chili and salt to saudi spicy and citrusy so just said a little bit you can purchase the yuzu Kosho really easily online or your local Asian grocery stores or Japanese grocery stores I will put a link down below so you can find it so just mix in like this oh my gosh oh that's so good it takes it to a whole different game can I taste the my ramen egg [Music] to give you a kiss I mean yes but just mainly right now because she made messed up let's try the spice one who doesn't like spicy ramen noodles to the depth of flavor that both of them have where they Achilles hmm watch our windows chicken it's so good so there is fine that one's really good I can't wait to put that one in there you just put it put it cuz I already know oh my god dude I already know it's gonna be another ball game like this recipe might not be like super easy but I think the way that you described it made it easier than it normally would be doable at home no down definitely worth it guys if you loved my ramen recipe chicken ramen recipe this digit love like is not enough give us heart and love and thumbs up for this amazing chicken ramen recipe and subscribe my channel for more inspirations in idea of Asian home cooking thank you so much for watching us today and remember you can always cook Asian food at your house making it easy and fun I'm something longest and this is Asian at home and we will see you next time bye [Music]

Channel: Seonkyoung Longest

Views: 2,132,500

Rating: 4.9420209 out of 5

Keywords: how to make ramen broth, ramen, the best ramen recipe, the best ramen, real ramen, real authentic ramen recipe, authentic ramen, ramen recipe, best ramen, Japanese ramen, chicken ramen broth recipe, chicken ramen recipe, authentic ramen recipe, spicy chicken ramen recipe, chicken ramen noodles recipe, creamy chicken ramen recipe, Seonkyoung, Seonkyoung Longest, Asian at Home, Authentic recipes, How to cook, How to cook Asian food, how to cook Asian, spicy chicken ramen

Id: N6BxCITQSpA

Length: 18min 21sec (1101 seconds)

Published: Sat Apr 28 2018

Reddit Comments

[u/theoddcook]

She cheated though with the chicken powder