Chilled Ramen With Chicken And Banbanji Sauce Recipes

Steps:

• Bring water to boil in a medium pot. Drop in noodles and cook for 2 to 4 minutes. Strain and divide noodles among six bowls.
• Add 1 ounce Ramen Base to each bowl, then add 12 ounces Chicken Dashi to each bowl. Top with Shoyu Chicken. Serve hot!
• Cook's Notes: You can also top the ramen with kale chips, a soft egg, a scoop of garlic schmaltz, pickled shiitake mushrooms, or whatever topping you desire!
• Because both the Chicken Dashi and Ramen Base freeze well and are time consuming, we recommend you make more than needed for 6 servings at a time!
• Combine soy sauce, garlic, ginger, salt, scallions and mushrooms in a medium pot. Bring to just a boil, then simmer for 20 minutes. Strain and discard solids.
• Preheat oven to 500 degrees F.
• Combine chicken backs, chicken feet, carrots, celery and onion in a roasting pan. Roast for 10 minutes, then stir and roast until throughly browned, another 10 minutes. Remove the roasting pan from the oven and add a cup of water.
• Scrape up the brown bits from the bottom of the pan while it's hot, then add all the contents to a large stockpot. Add the peppercorns, bay leaves and parsley, then cover with 6 1/2 quarts cold water. Bring to a boil, then simmer gently for 6 hours.
• Add bonito, kombu and scallions and continue to simmer, 20 minutes more. Strain and discard solids.
• Preheat oven to 250 degrees F.
• Combine soy sauce and sugar and mix until sugar has dissolved. Set aside.
• Place chicken in a roasting pan and add the pork fat, garlic cloves, black pepper, salt, thyme sprigs and 1/2 cup water. Cover with foil and bake for 25 minutes. Remove thyme sprigs and garlic cloves.
• Heat a small saute pan over medium-high heat. Add chicken pieces and brown slightly on both sides, about 1 minute each. Add soy sugar mixture and cook until it bubbles and starts to thicken, glazing the chicken, about 1 minute. Be careful, as this sauce can go from glossy to burnt quickly! Set aside to put on top of ramen.

Steps:

• To cook the chicken, begin by seasoning both sides of the breast and thigh with salt and pepper. Pour the oil into a pot (the pot should be just large enough for the chicken to lie flat on the bottom without a lot of extra room) and set it over high heat. When the oil just begins to smoke, add the chicken skin side down. Cook the chicken until the skin turns golden brown and the meat is halfway cooked through, about 6 minutes. Turn the chicken over in the pan and drain the excess oil. Add the sake and cover the pan with a tight-fitting lid. Reduce the heat to low and let the chicken cook for another 5 minutes, then turn off the heat and let it sit in the pot for a few minutes to finish cooking. Transfer the chicken to a plate and refrigerate until cool.
• While the chicken is cooling, make the banbanji sauce. In a bowl, combine all the ingredients; mix well. Set aside.
• To assemble the dish, soak the scallion slices in cold water for 10 minutes, then drain well. Once the chicken has cooled, slice it into 1/4-inch-thick pieces.
• Place a large pot of water over high heat and bring to a boil. Cook the noodles, following package instructions. Drain and rinse well under cold running water.
• Divide the noodles among 4 bowls. Top each bowl of noodles with one-quarter of the chicken and cucumber, then drizzle 3 tablespoons of the Chukka-Soba Dressing over each bowl followed by 1 1/2 tablespoons of the banbanji sauce. Garnish with the scallions.