Lazy chicken chashu

This lightly flavored chicken is done in less than half an hour and goes well with any ramen broth.

Lazy chicken chashu. Credit: Tuttle Publishing

• serves

  4-5

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 450 ml water
• 5 tsp salt
• 10 shakes or grinds of black pepper
• 2 boneless chicken breasts, about 500 g (1 lb) total

Makes enough for 4 to 5 servings of ramen

Instructions

1. Bring the water, salt and black pepper to a boil in a medium pot. Remove the skin and any visible fat from the chicken breasts.
2. Add the chicken breasts to the boiling water. When the water returns to a boil, reduce the heat to low and cook for 20 minutes. Drain.
3. The chicken will keep for 5 days, well wrapped in cling film, in the refrigerator.

Extract taken from Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef by Shigekazu Takanashi, published by Tuttle Publishing and available now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.