- makes 3 serves
- preparation 5 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 400 g (400 g) chicken mince (ground chicken
- 1.2 litre water
This makes enough for about 3 serves of ramen.
Instructions
- Combine the water and chicken in a pan over medium heat, breaking up the meat with a spatula – this allows more of the flavour to seep into the broth.
- When the liquid comes to a boil, reduce the heat to low and simmer for 20 minutes. (Don’t skim the broth as it cooks. The scum provides a strong, gamey flavour that works well with ramen).
- Pour through a fine mesh strainer into a bowl. The leftover chicken can be used in a stir-fry.
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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