Ramen Chicken Noodle Bowl by Perdue Harvestland
Ingredients
1 1/2 LBS PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Thighs
1 TBSP Olive Oil
1/4 TSP Chinese five-spice powder
1/4 TSP Salt
1/4 TSP Black pepper
1 TBSP Ginger, grated
4 Cups chicken stock
1 TBSP Soy sauce
2 TSP Sugar
1 oz Dried shiitake mushrooms, soaked in boiling water for 20 minutes
4 Baby bok choy, cut in half
4 Large eggs, hard-boiled and cut in half
4 Nests of dried ramed noodles, cooked (2 oz)
4 TBSP Scallions, sliced
Siracha sauce for serving
Lime wedges for serving
The Process
Step 1
Sauté. Heat 1 tablespoon olive oil in large saucepan or Duth oven over medium-high heat. Season chicken with Chinese five-spice powder, salt, and pepper and sauté 5 to 7 minutes per side, until browned. Transfer chicken to plate. When cool, slice thighs into strips.
Step 2
Simmer. Remove all but 1 teaspoon oil from Duth oven and heat over medium-high heat. Add garlic and ginger, sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce, and sugar. Remove mushroom stems, slice into strips, and add to broth. Bring to boil, reduce heat, and simmer 10 minutes. Add bok choy and sliced thighs and simmer about 5 minutes or until bok choy is tender and chicken is cooked through.
Step 3
Serve. Divide cooked noodles into 4 bowls. Ladle broth. Add mushrooms and bok choy from broth. Top with sliced chicken, scallions, and hard-boiled eggs. Serve with Siracha sauce and lime wedges on side.
