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Before you jump to Slow Cooker Chicken Ramen recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Just about every article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. But at times the last thing you wish to do is make a whole dinner for yourself and your family. Once in a while you need to pay a visit to the drive through when you are on your way home and end the day. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because most of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here’s how it’s possible to eat healthfully while you are at a fast food place.
Milk, juice as well as water will be the best choices for beverages. Drinking a large soft drink causes hundreds of empty calories into your diet. One serving of soda is eight ounces. That helping typically includes a minimum of a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes begin at twenty ounces. It is frequently a minimum of 30 ounces. Choosing a soda as your beverage increases your calorie absorption by thousands and adds way too much sugar to your diet. It is much healthier to decide on milk, juice and also regular water.
Logic says that one the easiest way to stay balanced is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through from time to time. Once in a while, permitting someone else cook dinner is just the thing you need. When you choose wholesome menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to slow cooker chicken ramen recipe. You can have slow cooker chicken ramen using 20 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to prepare Slow Cooker Chicken Ramen:
- Provide 5 Chicken Carcass' or 1 kg Chicken Bones
- Get 6 Chicken Thighs (1 per portion)
- Take 5 Garlic cloves
- Provide 2 thumbs of ginger
- Get 45 ml Mirin
- You need 45 ml Soy
- Get 1 tsp 5 spice
- Prepare 2 Chicken stock cubes
- Use 1/2 tbsp Chilli powder
- Take 1/2 tbsp Garlic powder
- Take 1/2 tbsp Paprika
- Use to taste Salt and pepper for seasoning
- Prepare 1 splash Oil for baking chicken (eg sunflower)
- Provide 5 Carrots
- You need 10 Spring onions (Separate the leaves to use for stock, finely chop the remaining)
- Use 1 packet Bean sprouts
- Use 1 packet Spinach
- Use 6 Eggs
- Get 1 kg Medium Ramen Noodles
- Use 4 bunches Bok choy
Steps to make Slow Cooker Chicken Ramen:
- Cut the green leaves from the spring onions to use to flavour the broth. Finely chop and bag the remaining for later.
- Cut up the spring onion leaves, carrots, ginger and garlic and place them in the slow cooker.
- Add 5 chicken carcass', mirin, soy sauce, 5 spice and stock cubes.
- Cover with boiling water. Add just enough water to cover the bones. On my cooker this is approx the max line (5L)
- Set the slow cooker for 12 hours (or anytime up to 24hrs) and leave to do it's thang.
- Once cooked, set aside until cooled enough to pick up the bowl without burning yourself.
- 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.
- Taste the broth, it may need to be watered down if it is too strong.
- You can separate the soup out in containers for later, approx 250-300ml broth per portion depending on your bowl sizes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Run the boiled eggs under cold water so they aren't too hot to touch, and peel the egg shell away. Slice in half.
- Once chicken is cooked, slice the cooked chicken.
- 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.
- 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.
- 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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