Chicken Ramen

From Chef Keith Gardiner

Ingredients

• 2 chicken breast, marinated, grilled, and sliced
• 4 cups chicken stock or broth
• 1/2 large onion, julienne
• 1 clove garlic chopped
• 1 Tbs chopped fresh ginger
• 1/2 cup reduced sodium soy sauce
• 1/4 cup rice vinegar
• 2 Tbs oyster sauce
• 2 Tbs mirin
• 1 Tbs fish sauce
• 1 Tbs sriracha sauce
• 1/2 lb baby bok choy
• 1/2 cup red pepper, julienne
• 1/4 cup green onion, sliced
• 1/4 cup cilantro, rough chopped
• 1 (3 oz) package ramen noodles
• 1 jalapeño, sliced
• 1 Tbs sesame oil
• 4 eggs

Method

• Cook ramen noodle in boiling water, drain, drizzle with oil to prevent sticking and keep in warm spot until service.
• Reserve water to cook egg, soft boiled for about 7 minutes. Then shock in ice water, peel, and save for service.
• Grill marinated chicken breast to 165°F. (marinate, some garlic, ginger, sesame oil, soy, sriracha, pepper)
• Sauté onions in sesame oil, add garlic and ginger, cook briefly.
• Add all liquid ingredients and simmer about 3 minutes.
• Add bok choy and cook an additional 2 minutes until just tender.
• Divide ramen in 4 bowls, arrange sliced chicken, pepper, carrot, jalapeños, green onion, cliantro, and soft boiled egg. Serve immediately with chop sticks and a soup spoon.