- serves 4-5 people
- preparation 5 minutes
- cooking 20 minutes
- difficulty Easy level
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
- 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.
- 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.
- 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.
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