Smoked chicken ramen with corn


This ramen stock has been inspired by a David Chang recipe in his book Momofuku.

You'll need

10 cm piece of konbu 35 gm (1 cup) dried shiitake mushrooms 4 chicken Marylands 400 gm piece of bacon, rind on (see note) 1 kg pork bones, coarsely chopped (see note) 2 carrots, coarsely chopped 1 onion, coarsely chopped 9 spring onions, coarsely chopped 3 corn cobs, kernels removed 200 gm fresh ramen noodles 4 soft-boiled eggs, halved To serve: black sesame seeds and nori   Smoked chicken 80 gm apple woodchips, soaked in cold water for at least 1 hour, drained 4 chicken breasts, skin on

Method

  • 01
  • Preheat oven to 200C. Rinse konbu, place in a stockpot with 6 litres water over high heat and bring to the boil. Remove from heat, set aside to infuse (10 minutes), then discard konbu and return pan to heat. Add shiitakes and simmer over medium heat until plump (30 minutes). Remove mushrooms with a slotted spoon (discard), add chicken Marylands and bacon, and simmer for flavour to develop (45 minutes to 1 hour).
  • 02
  • Meanwhile, spread pork bones in a roasting pan and roast, turning once, until browned (45 minutes to 1 hour). Add to stock and simmer for flavours to develop (6-7 hours). Add carrot, onion and 6 spring onions in the last hour of cooking. Strain (discard solids).
  • 03
  • For smoked chicken, prepare a coal-bedded kettle barbecue for indirect grilling (see note) and preheat to 150C. Add woodchips around coals until smoking. Rub chicken with salt, place on rack skin-side down, cover and smoke, adding extra woodchips if required, until golden and cooked through (50 minutes to 1 hour). Set aside to rest (15 minutes), then thinly slice.
  • 04
  • Cook corn in a large saucepan of boiling salted water (3-4 minutes), drain and set aside.
  • 05
  • Cook noodles in a saucepan of boiling salted water (2-3 minutes) and drain. Divide among serving bowls along with corn, add stock (there will be some leftover; it can be frozen for later use), top with smoked chicken and half an egg, scatter with remaining spring onions and sesame seeds, add nori and serve hot.

Note You'll need to order slab bacon and pork bones from your butcher, who can also chop the bones for you. Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips.


At A Glance

  • Serves 6 - 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Koshu (aged sake).

Featured in

Jun 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool