NICE NOO­DLES

Miguel Maestre shares a ra­men recipe from his trav­els on the west coast.

Homes+ (Australia) - - CONTENTS -

You’ll love this ra­men recipe from The Liv­ing Room’s Miguel Maestre.

CRISPY SKIN CHICKEN RA­MEN

PREP 20 MINUTE COOK 25 MIN­UTES SERVES 2 30ml sesame oil

3 cloves gar­lic, finely sliced 5cm piece ginger, finely grated 800ml chicken stock parts 6 spring finely onions, sliced green 2 tbsp soy sauce 1 tsp shichimi tog­a­r­ishi, plus ex­tra to serve 2 chicken thigh fil­lets, skin on, bone re­moved 180g ra­men noo­dles 1 tsp brown su­gar TO SERVE

2 soft-boiled eggs, halved Ja­panese fish­cake, sliced 2 sheets nori, cut into thick strips snow pea shoots

ONE Heat oil in a saucepan over medium heat. Add gar­lic and cook for 2-3 min­utes un­til golden. Add ginger and cook for 30 sec­onds be­fore adding the stock and white part of the spring onion. Bring to the boil, sea­son with one ta­ble­spoon soy sauce and shichimi tog­a­rashi, re­duce heat and sim­mer for 5 min­utes. Add the chicken thighs and sim­mer for 8-10 min­utes un­til just cooked through.

TWO Re­move chicken from stock and drain on pa­per towel. Put stock aside and keep warm. Pat chicken skin dry and set aside, skin side up, for skin to con­tinue dry­ing. THREE Mean­while, cook ra­men noo­dles ac­cord­ing to packet di­rec­tions and di­vide

be­tween two large bowls.

FOUR Sprin­kle su­gar over chicken and driz­zle with re­main­ing soy sauce. Heat a lightly oiled fry­ing pan over high heat. Add chicken thighs, skin side down, and cook for 2-3 min­utes un­til golden and caramelised. Driz­zle ex­cess soy from the plate over the chicken, turn and cook for one minute un­til heated through. Re­move from fry­ing pan and thinly slice.

FIVE When ready to serve, pour hot stock over noo­dles and top with chicken, sliced spring onion and nori. Place eggs next to chicken and add a few slices of fish­cake into broth. Serve im­me­di­ately with ex­tra shichimi tog­a­rashi and snow pea shoots.

45 MINS Catch

7:30pm Fri­day on

Putting a spin on it Miguel met with Daniel Ster­pini, co-owner of Lucky Chan’s Laun­dry & Noo­dle Bar, while he was in Perth search­ing for a place to do his laun­dry.

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