Recipe of Favorite Slow Cooker Chicken Ramen

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Slow Cooker Chicken Ramen. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Slow Cooker Chicken Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow Cooker Chicken Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Slow Cooker Chicken Ramen is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Slow Cooker Chicken Ramen estimated approx 24hrs.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Slow Cooker Chicken Ramen using 20 ingredients and 19 steps. Here is how you cook that.

I've looked online for Ramen recipes and nothing was quite what I was looking for, either major shortcuts or they were unnecessarily long and complicated, so I combined a few recipes to make something simple and delicious. You can swap the toppings out for anything you prefer eg. use sweetcorn, pork, seaweed, leeks, menma, etc.

Ingredients and spices that need to be Make ready to make Slow Cooker Chicken Ramen:

1. 5 Chicken Carcass' or 1 kg Chicken Bones
2. 6 Chicken Thighs (1 per portion)
3. 5 Garlic cloves
4. 2 thumbs of ginger
5. 45 ml Mirin
6. 45 ml Soy
7. 1 tsp 5 spice
8. 2 Chicken stock cubes
9. 1/2 tbsp Chilli powder
10. 1/2 tbsp Garlic powder
11. 1/2 tbsp Paprika
12. to taste Salt and pepper for seasoning
13. 1 splash Oil for baking chicken (eg sunflower)
14. 5 Carrots
15. 10 Spring onions (Separate the leaves to use for stock, finely chop the remaining)
16. 1 packet Bean sprouts
17. 1 packet Spinach
18. 6 Eggs
19. 1 kg Medium Ramen Noodles
20. 4 bunches Bok choy

Steps to make to make Slow Cooker Chicken Ramen

1. Cut the green leaves from the spring onions to use to flavour the broth. Finely chop and bag the remaining for later.
2. Cut up the spring onion leaves, carrots, ginger and garlic and place them in the slow cooker.
3. Add 5 chicken carcass', mirin, soy sauce, 5 spice and stock cubes.
4. Cover with boiling water. Add just enough water to cover the bones. On my cooker this is approx the max line (5L)
5. Set the slow cooker for 12 hours (or anytime up to 24hrs) and leave to do it's thang.
6. Once cooked, set aside until cooled enough to pick up the bowl without burning yourself.
7. Strain the soup to remove the bones and vegetables so you are just left with the broth, skim off the top layer of fat if you prefer less fat.
8. Taste the broth, it may need to be watered down if it is too strong.
9. You can separate the soup out in containers for later, approx 250-300ml broth per portion depending on your bowl sizes.
10. Place chicken thighs (1 per portion) onto a baking tray lined with enough foil to wrap the chicken. Add a splash of oil, and season with garlic powder, chilli powder, paprika, salt, pepper, and anything else you like to season chicken with. Use your hands to rub the oil and seasoning into the chicken all over.
11. Wrap the chicken and bake in a preheated oven at 170C (fan oven) and check after 20 minutes to see if the juices run clear. While the chicken is baking move on to the next steps.
12. Boil 2 saucepans of water. Use one to hard boil eggs for 8 minutes so the yolk is tacky. At the same time use the other to cook the noodles.
13. For noodles, add a splash of soy sauce and salt to the boiling water to taste. Add the noodles (125g~ per person) to boiling water. Cook as per noodle instructions, until they are al dente, be careful not overcook the noodles.
14. Once cooked, strain the noodles with a pasta strainer and run cold water through the noodles to stop them from cooking. Once strained, and while still in the strainer, add a splash of soy sauce and use your hands to mix it in. Divide into ramen bowls, and leave the noodles to soak the soy sauce while you finish cooking the rest.
15. Run the boiled eggs under cold water so they aren't too hot to touch, and peel the egg shell away. Slice in half.
16. Once chicken is cooked, slice the cooked chicken.
17. Reheat the broth until it is boiling. Once boiling, add the Bok choy and bean sprouts for 1 minute (up to 3 minutes if prefered) and then remove them.
18. Cover the bowls of noodles with broth. If the broth needs diluting (too strong or not enough) top it up with boiling water. Add enough broth to cover the noodles.
19. Add the toppings: chicken slices, boiled eggs, bok choy, bean sprouts, spinach, spring onions and serve immediately while hot! Serve with optional fresh garlic and soy sauce.

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So that is going to wrap this up for this special food Easiest Way to Make Speedy Slow Cooker Chicken Ramen. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!