Claire Thompson
Chicken lemongrass stock for ramen is a quick, easy, and flavorful recipe that can be prepared in 20 minutes. The ingredients include chicken stock, lemongrass, ginger, garlic, and green onions. To prepare the stock, add the chicken stock, lemongrass, ginger, garlic, and green onions to a pot and bring it to a boil. Reduce the heat and let the broth simmer for 20 minutes. While the broth simmers, cook the ramen noodles according to the package instructions. After 20 minutes, strain the broth into a clean pot and discard the aromatics. Add rice vinegar and soy sauce to taste. The chicken lemongrass stock is now ready to be served with the ramen noodles.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course |
| Cuisine | Asian |
| Main Ingredients | Chicken, lemongrass, ramen noodles |
| Other Ingredients | Ginger, garlic, green onions, baby bok choy, red chilis, chicken stock, rice vinegar, soy sauce, lime juice, coconut milk, brown sugar, fish sauce, carrots, tomatoes, cilantro |
| Toppings | Mushrooms, spinach, tofu, soft-boiled egg, chili garlic sauce, chili oil, togarashi, parsley, mangetouts, lemon wedges, sesame seeds |
| Cook Time | 20 minutes |
| Yield | 1 serving |
| Nutrition | High in protein, B vitamins, and minerals |
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What You'll Learn
Chicken preparation
Firstly, select the chicken parts you wish to use. Chicken breasts are a popular choice, but you can also use chicken thighs or drumsticks. For a quicker option, you can use pre-cooked chicken or opt for rotisserie chicken, which can be easily shredded.
Once you have chosen your chicken, it's time to create a marinade. In a large baggie or bowl, combine the chicken with ingredients such as grated lemongrass, soy sauce, honey, salt, pepper, cayenne, ginger, garlic, and honey. Massage the marinade into the chicken and let it sit for at least 30 minutes to absorb all the flavours.
After marination, it's time to cook the chicken. Heat some oil in a pan over medium-high heat. Add the chicken and cook until it is cooked through, which should take around 5-10 minutes depending on the thickness of the pieces. You can also sear the chicken to get a nice crust. Once cooked, remove the chicken from the pan and let it rest before slicing it into strips or shredding it, depending on your preference.
While the chicken rests, you can use the same pan to cook some baby spinach or other greens of your choice. Sauté them in a bit of oil until wilted. Additionally, you can prepare a soft-boiled egg to add to your ramen bowl.
Now you have prepared chicken that is ready to be assembled with the rest of your ramen ingredients. The chicken can be added directly to the ramen bowls, or you can incorporate it into the strained broth to heat it through before ladling it over the noodles.
Feel free to adjust the chicken preparation method to your taste preferences and get creative with your toppings and garnishes to make your chicken lemongrass ramen truly unique!
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Stock ingredients
Next, you'll add your aromatics. Lemongrass is, of course, essential. You can mince the bottom two-thirds of the lemongrass stalk and bruise the remaining upper portion by hitting it with the back of a knife. Ginger is another key ingredient, adding warmth to your broth. You can add this grated or sliced, or just add the juice. Garlic is also a staple of ramen, adding depth to your stock.
You can also add a variety of other ingredients to your stock. Some recipes call for lime leaves, honey, and cilantro, while others suggest rice vinegar, shoyu or soy sauce, and green onions. You can also add chilli to your stock for a kick, or add chilli oil, chilli garlic sauce, or togarashi later when assembling your bowl.
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Simmering the stock
To prepare a chicken lemongrass stock for ramen, you'll need to simmer the stock with ingredients like lemongrass, ginger, garlic, and chicken. Here's a step-by-step guide to simmering the stock:
Start by gathering your ingredients: you'll need chicken stock, lemongrass, ginger, garlic, and any additional aromatics or spices you want to include, such as green onions, cilantro stems, or lime leaves. You can use either store-bought or homemade chicken stock. If you're making your own, consider using chicken drumsticks or chicken legs for extra flavour.
Prepare the lemongrass by finely mincing or grating it. You can also bruise the upper portion of the lemongrass stalk by hitting it with the back of a knife to release more flavour.
Pour the chicken stock into a large pot or saucepot. The amount of stock you use will depend on the size of your pot and the number of servings you're making. As a reference, one recipe suggests using 1 ½ quarts of chicken stock.
Add the lemongrass, ginger, garlic, and any other aromatics or spices you're using to the pot. Bring the stock to a simmer over medium-high heat.
Allow the stock to simmer gently for around 10 to 20 minutes. This infusion time will extract the flavours from the lemongrass, ginger, and garlic, creating a fragrant and tasty broth.
After simmering, strain the broth to remove the solid aromatics. You can use a slotted spoon or a strainer to separate the liquid from the solids.
Taste the broth and adjust the seasoning as needed. You can add kosher salt, soy sauce, or rice vinegar to enhance the flavour. Keep in mind that you'll also be seasoning the chicken and any other ingredients you add later, so don't over-season the broth.
Your chicken lemongrass stock is now ready to use as a base for your ramen! You can add cooked chicken, ramen noodles, and various toppings to create a delicious and comforting bowl of ramen.
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Preparing the noodles
Ingredients
Firstly, gather your ingredients. For the noodles, you will need high-protein bread flour, vital wheat gluten, eggs, and baked baking soda.
Mixing the Dough
In a stand mixer with a dough hook, combine the dry ingredients. Mix them until they are thoroughly incorporated. Then, add the eggs and continue mixing until the dough is smooth and well-combined. This should take around 5 minutes.
Resting the Dough
Once the dough is mixed, wrap it and place it in the refrigerator. It should rest for at least one hour but no longer than overnight. This resting period is crucial for the development of the gluten and the texture of the noodles.
Shaping the Noodles
After the resting period, remove the dough from the refrigerator. On a floured surface, divide the dough into 6 equal pieces. Flatten one piece at a time into a rough rectangle, about 1/2 inch thick. Dust the dough with flour, and feed it through a manual pasta machine, starting with the thickest setting. Gradually decrease the settings and run the dough through each one, letting the machine do the work of shaping the noodles. For shorter noodles, cut the dough in half crosswise before running it through the thinner settings.
Cutting and Coating the Noodles
Once the noodles have been shaped, attach the pasta cutting attachment to your machine, dusted with flour. Run the dough through the finest cutter to create noodle strands. Dust the noodles with flour to prevent them from sticking together, and place them on a prepared baking sheet. Repeat this process for the remaining dough pieces.
Cooking the Noodles
Finally, it's time to cook your freshly made noodles. Bring a generous amount of water or broth to a boil. Add the noodles and cook for 1 to 2 minutes, depending on your preferred texture and the thickness of the noodles. If using hand-cut noodles, err on the side of 2 minutes. For noodles cut with a spaghetti cutter, 1 minute and 30 seconds should suffice. Drain the noodles thoroughly, shaking off excess water, and add them directly to your hot chicken lemongrass broth.
Preparing homemade ramen noodles is a rewarding process that contributes to the overall deliciousness of your chicken lemongrass ramen. Enjoy the process and savour the taste of your handcrafted noodles!
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Assembling the bowl
Now that you've prepared your chicken lemongrass stock, it's time to assemble your ramen bowl!
First, add equal portions of warm, cooked ramen noodles to large bowls. You can use any type of ramen noodles you like, but fresh ramen noodles are recommended for this recipe as they are deliciously silky and chewy. If you're looking for a vegan option, simply use vegetable or mushroom stock instead of chicken stock and substitute cubes of tofu or mushrooms for the chicken.
Next, ladle over roughly 1 1/2 cups of the hot, lemongrass broth. If you're using Mike's Mighty Good coconut milk lemongrass ramen, prepare it according to the package instructions before adding it to the bowl. If you want to add an egg to your ramen, a soft-boiled egg goes well with this recipe.
Now it's time to add your toppings and garnishes. Arrange your choice of toppings over the ramen noodles, such as shredded chicken, sliced baby bok choy, red chilis, chili garlic sauce or chili oil, and green onions. If you're using Mike's Mighty Good, add chicken, spinach, green onion, soft-boiled egg, chili oil, and togarashi. If you're making a lemon chicken ramen, top with sliced chicken breast, parsley, lemon wedges, mangetouts, and sesame seeds. For a vegan option, top with portobello mushrooms or tofu, and substitute cream with unsweetened soy cream.
Finally, enjoy your delicious, homemade chicken lemongrass ramen!
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Frequently asked questions
You will need chicken stock, lemongrass, ginger, garlic, and green onions. Some recipes also call for lime leaves, honey, coconut milk, and Sriracha sauce.
First, add the chicken stock, lemongrass, ginger, garlic, and green onions to a pot and bring to a boil. Reduce the heat and let the broth simmer for 10-20 minutes. After simmering, strain the broth into a clean pot and discard the aromatics.
Popular toppings include shredded chicken, bok choy, spinach, green onions, red chilis, and soft-boiled eggs.
