|
Recipe by: Boitumelo ‘ChewMe’ Mogoai 2 chicken breasts (boneless, skin-on)* Pre heat oven to 190°C. Season the chicken generously with salt and pepper. Melt some coconut oil in a large oven-safe skillet/pan over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the chicken to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve. Heat some more coconut oil in a large pot over medium heat until shimmering. Add the mushrooms and cook until nicely charred then remove and set aside until later. Add remaining coconut oil and once melted, add garlic and ginger and cook for a few minutes until softened. Add the miso paste, soy sauce and mirin/brown sugar, and stir to combine. Cook for another minute or until fragrant. Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes. Taste for flavour then season with salt, to taste. Turn off heat then stir in the sesame oil, half of the coriander and half of the spring onion. To plate, start by adding the noodles into the bowls followed by the broth. Thinly slice the chicken then add into the bowl followed by the mushrooms, eggs and remaining coriander and spring onion. Garnish with black and white sesame seeds and chilis if using. Enjoy! |
Chicken Ramen Soup
