Name: Fried Chicken Ramen
Yield: 4 servings
Ingredients: 1 ½ cups full cream milk; 1 ½ tbsp lemon juice; 1 tsp salt; ½ tsp ground black pepper; 1 tsp garlic powder; 1 tsp onion powder; 2 eggs; ½ kg chicken cuts; 1 ½ cups flour; 1 cup cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp baking powder; 2 tsp salt; ½ tsp white pepper powder; oil; 5 pcs garlic cloves; 2 ginger; 2 pcs leek stalks; 8 pcs dried shiitake mushrooms; 6 cups chicken broth; ¼ cup soy sauce; ¼ cup mirin; 2 tbsp miso paste; 4 cups fresh egg noodles; nori sheet; 3 tbsp spring onions/leeks; 2 pc Egg

Fried chicken

1

In a bowl, mix together milk and lemon and allow to sit for 5-10 minutes. Add salt, pepper, garlic and onion powders, and eggs. Whisk together until well combined.

2

Fully submerge chicken thighs into the marinade mixture and marinate for 30 minutes. Take out chicken and place on a tray.

3

In a separate bowl, combine flour, cornstarch, garlic and onion powders, salt, and white pepper and whisk together.

4

Dip the chicken in the flour mixture to fully coat. Dip chicken back into the milk marinade then back again into the flour.

5

Fry coated chicken in oil 2-3 pieces at a time until golden brown.

Ramen

6

In a pot over medium heat, bring chicken broth to a boil. Add shitake mushrooms, garlic, ginger, and leeks. Simmer until shitake mushrooms rehydrate. Remove mushrooms, slice into quarters, and return to broth.

7

Add soy sauce and mirin and bring to a boil. Reduce temperature to simmer for about 10 minutes then stir in miso paste to dissolve. Strain soup and keep hot

8

In a bowl, place a portion of noodles and ladle in the soup over the noodles, then top with a sliced boiled egg, the fried chicken, nori sheets, and sliced spring onions.