Rotisserie Chicken Ramen Bowl Recipes

CHICKEN RAMEN BOWL

Steps:

• Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
• While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
• Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
• Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

ROTISSERIE CHICKEN RAMEN BOWL

Steps:

• 1. Remove the chicken meat from the bones. Remove the skin and cut into small pieces. Set aside. Place the bones and skin in a larges pot. Add water enough to cover the bones.Add the lemongrass, ginger and garlic. Add 1 tsp of salt and 1 seasoning packet from Ramen noodles. Bring to a boil reduce heat and simmer for 30 minutes. Skim any scum that comes to the surface. Strain the broth into another pot and discard the solids.
• 2. Add the fish sauce, chili garlic sauce, vinegar, mushrooms, brown sugar, and white parts of green onion. Simmer 10 minutes. Add the chicken and simmer 5 more minutes.
• 3. Cook the ramen according to package directions without the seasoning packet. Drain. Place noodles in a bowl. Ladle the broth over top. Garnish with green parts of green onions, cilantro and a drizzle of Toasted sesame oil