As if made by boiling for a long time in a very simple way, I made chicken ramen with thick broth. If you eat it without knowing how to make it, you will think it tastes like a soup with a lot of sincerity. It tastes like a thick meat broth. The seasoned and stir-fried chicken goes really well with the soup.
[1 serving ]
130g Raw noodles (flour noodles)
Spring onion (garnish)
Chili oil (optional)
✤ Chicken Seasoning
140g Chicken breast
10g(0.5Tbsp) Minced garlic
15g (0.7Tbsp) Dubanjang (chili bean sauce)
8g (1Tbsp) Cooking wine (can be lemon juice)
4g (0.5Tbsp) Soy sauce
3g (0.5Tbsp) Chili pepper powder
A little cooking oil (when stir-frying)
200ml Sugar-free soy milk
(0.5Tbsp)6g Chicken stock
1. 140g Chicken breast, chicken breast cut into small pieces, chop it up a bit smaller, 10g (0.5Tbsp) Minced garlic, 4g(0.5Tbsp) Soy sauce, 8g(1Tbsp) Cooking wine (can be lemon juice), 15g (0.7Tbsp), Dubanjang (chili bean sauce). Then mix well, marinate in the refrigerator for about 30 minutes.
2. 30 Minutes later. Cooking oil, stir-fry the chicken over low heat so it doesn’t burn. It’s not charcoal-grilled, but it’s well pressed. Makes it like a charcoal grill. 130g Raw noodles (flour noodles) 1 serving, put noodles in boiling water. After boiling for 3 minutes, rinse with cold water and wait for a while.
3. 200ml Sugar-free soymilk, 100ml Water, 6g (0.5Tbsp) Chicken stock. When it boils, the broth is complete (you can heat it in a microwave as well).
4. Place half of the stir-fried chicken in a bowl, pour the broth on top, add noodles. Then pour in the remaining broth. Garnish with the rest of the stir-fried chicken, spring onion. Add chilli oil if you like spicy (optional).