Chilli Chicken Ramen

whippet

Hi .. would anyone know a good recipe for Chilli Chicken Ramen, I have eaten it many times in resturants and want to give it a bash.

I have a fair idea of the base ingerdients and what it comprises but I am sure I would be missing a few vital bits !!

I have checked out the BBC website but no mention of it

Freelancer

I've a reciepe for it, it's the wagamama kitchen reciepe (no not the cook book, the kitchen I used to work there) unfortunately the reciepe is well, for larger, groups, my reciepe for stock makes about a bathtub's worth, and the chili sauce is supposed to be mixed in a large clean bucket, so I'll need to do the maths again to give you the correct ingredients.

Before I do, are you looking to make stock from scratch?

whippet

I would prefer to make the stock from scratch, but there will always the times when you don't have the time (or inclination)

cheers for that

Smoggy

any news on this - as this is my favourite dish from wagamama.

tbh

Hey Freelancer, if you are doing this anyway, I'd love a copy of the recipie.

Freelancer

okay. We have some fans. I'm kinda flu ridden at the moment, so this would require me to engage brain. And a calculator.

I promise by the middle of next week, or shabadu or Aanother mod can dip me in batter and deep fry tempura style.

tbh

hey no rush, get some into you yourself, I find its great for colds and flu.

thanks man!

rsta

hey freelancer
love chilli chicken ramen, looking forward to your recepe!

take care of the cold have a hot whiskey!

Dont be at yourself

Is there a Wagamama recipe for katsudon?




hmmm, katsudon.

Smoggy

Freelancer are you good to go with the chilli chicken ramen ?

Freelancer

Dammit, right I'll get to it tomorrow night.....

Smoggy

....

If its an easier , can you post it as the version you have and I will do the maths if you want to get it from a bath tub into a smaller portion ?

Shabadu

Even just give us the ingredients and methodology and we can figure out proportions from there.

Freelancer

Okay better late than never eh.

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Chili Chicken Ramen (serves 4

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I'll break down this into stock, marinade, chili sauce, then the ramen

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Stock, this makes two litres

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1 onion
100g carrots (4ish)
100g leeks (4ish)
1 inch cube of ginger
1x chinese leaves
500g pork bones
1,000g chicken bones.

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Recipe

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Restaurant wise
The bones are added to the stock (about 2 1/2 litres of water) And boiled up under pressure 107c) for an hour, then left overnight

Add the veg and reboil under pressure (106c) for an hour

Allow to cool.

Reboil for an hour, open.

Strain and decant.

(thats an awful lot of work)

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Chicken Marinade

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for four chicken breasts.

half a bottle of light soy sauce.
two tablespoons of sake
2 tablespoons Korean Chili paste (any Asian food market)
2 teaspoons of sugar
1 teaspoon sesame oil

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Recipe

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Mix the ingredients in a blender
coat the chicken and refrigerate for at least an hour.

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Ramen Chili sauce.

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Ingredients

(and yes this is lazy)
1 bottle of Yeo's chili sauce
20ml brown vinegar (3 tablespoons)
75ml Fish sauce (6tablespoons)
10g sugar (1 tablespoon)

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Recipe

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Mix together well, make sure the vinegar is completely dispersed

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Chili Chicken Ramen

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In addition to the above you will need
Coriander (one clump)
One red Onion
4 Chilis
Fresh beansprouts
Noodles (any will do, Amoy work well)

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Recipe

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Reheat your stock if needs been, Do Not Let Boil!
Boil two separate pots of water, about 500ml
Chop the onion, the coriander, and chop and deseed the onion.
Grill or Broil the chicken breasts.
Boil the noodles.
When the chicken is done, slice the chicken.

Throw the beansprouts into the boiling pot of water for about four minutes.

Pour five tablespoons of the chili sauce into the bottom of the serving bowls
Pour the stock in, then add a bed of noodles.
Drain the beansprouts

Layer the chicken on top of the noodles,
Add a chopped chili, a quarter of the onion, a generous handful of coriander and a quarter of the beansprouts.


Viola.

As I said if you are feeling lazy just use some stock cubes and save yourself some hassle.

Smoggy

thanks loads freelancer

Freelancer

NekkidBibleMan wrote:

Is there a Wagamama recipe for katsudon?




hmmm, katsudon.

Cause I'm in the zone

NGREDIENTS:

4 cup steamed Japanese rice
4 pieces tonkatsu*
1 onion
2 cups dashi soup stock*
5 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
4 eggs

PREPARATION:
Cut tonkatsu pork into small chunks and slice onion. Put dashi soup stockin a pan on medium heat. Add soy sauce, mirin, and sugar in the pan. Put tonkatsu pieces in the pan and simmer on low heat for a few min. Add onion to the pan and simmer a few more min. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over tonkatsu and onion. Turn the heat down to low and put on a lid. After one min, turn off the heat. Put steamed rice in a deep bowl, then place the simmered tonkatsu on top of the rice.

Makes 4 servings[/quote]

Tonkatsu
INGREDIENTS:

* 4 pork chops
* 1/2 tsp salt
* 1/4 tsp pepper
* 1/4 cup flour
* 1 egg
* 1/2 cup panko bread crumbs
* Vegetable oil for frying

PREPARATION:
Cut the edge of pork chops in several places. Sprinkle salt and pepper on the pork. Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. Fry the pork in 320F oil for a few min. Turn over the pork chops and fry a few more min. Take out the pork and put them on a paper towel to drain the oil. Cut each tonkatsu into small pieces.

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Dashi

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2) Katsuobushi dashi
# 4 cups of water
# 1/2 cup of katsuobushi

Put the water in a pan and heat on medium heat. Just before the water boils, add the katsuobushi flakes. When the water boils, stop the heat and strain the broth.

Dont be at yourself

Legend, cheers!

Smudger

Hi

Thanks for that recipie. I tried that dish today at wagamama and was delighted to see this post. My only problem is that I wonder how can I get hold of 1kg of chicken bones and 1/2 a kg of pork bones?

Cheers

Tree

buy stock or hold a dinner party and keep over the bones!!

(or you can chance your local butcher to see if he has stock bones over)

The Hill Billy

Smudger wrote:

Hi

Thanks for that recipie. I tried that dish today at wagamama and was delighted to see this post. My only problem is that I wonder how can I get hold of 1kg of chicken bones and 1/2 a kg of pork bones?

Cheers

Ask your butcher. He'll probably have plenty knocking around.

Smudger

Cool! Will better ask the butcher. I will be making the dish for 8 people so I will need lots of bones. If I keep bones is it ok to freeze them untill I need them?

Cheers:D

The Hill Billy

You would be better making the stock & freezing that.

Smudger

thanks for the advice

liam1204

nice one freelancer,
going to search the archive for more of you recipies , well interesting stuff when you are in that zone.
good zone.