Japanese ramen can be made at home around a rich chicken stock. In Prothom Alo's lifestyle desk recipe, everything from the stock to the toppings is made in the kitchen.
Ingredients: 1 chicken, 2 litres of water, half a teaspoon of sliced ginger, 3 garlic cloves, half a cup of onion, 1 teaspoon of ground black pepper, salt to taste, 250 g chicken breast, 4 prawns, 2 sliced mushrooms, 1 baby corn, 1 teaspoon each of sweet corn and peas, 4 tomato slices, 5 to 6 capsicum slices, 4 carrot slices, 2 teaspoons of soy sauce, 2 or 3 leaves of any greens and boiled eggs as needed, with boiled noodles.
Stock: cut the chicken into pieces, wash well and boil in 2 litres of water in a large pot. Skim off the foam and boil for 20 to 25 minutes, then add the ginger, garlic, onion, pepper and salt and keep on a low flame for an hour. Remove the layer that forms on top and strain the stock through a thin cloth.
Chicken: add soy sauce to some of the stock, poach the chicken breast in it and let it cool. Rub with the seasoning, sear both sides lightly in a little sesame oil and cut into half-inch slices.
To serve: put boiled noodles in a bowl, pour over the hot stock and arrange the prawns, mushrooms, baby corn, sweet corn, peas, tomato, capsicum, carrot, greens, sliced chicken and boiled egg on top.
Photo: Amar Nath Adak / Wikimedia Commons (CC BY-SA 4.0)
Source: Prothom Alo
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