Smoked Chicken Shio Ramen
This dish focuses on the essence of chicken, starting with quarters seasoned in a ginger-garlic "hybrid rub" and smoked until tender. The soul of the bowl lies in the concentrated salt broth and a drizzle of aromatic chicken-skin oil, topped with sautรฉed cabbage and golden, shattered cracklings for a texture-rich, smokehouse interpretation of a Japanese classic.
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Ingredients
Instructions
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Mix the salt, pepper, ginger powder, and garlic powder together; apply the rub generously to the chicken quarters and smoke them until they reach an internal temperature of 165ยฐF.
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Once the chicken is cooled slightly, pull the meat off the bones and shred it; remove the skin and chop it into small pieces.
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Fry the chopped chicken skin in a tablespoon of oil until it turns into crispy "cracklings," then remove the skin and keep the flavored oil in the pan.
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Toss the shredded cabbage into that same pan and sautรฉ over high heat for 2 minutes until wilted and slightly browned.
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Cook the ramen noodles as directed, but use 1/4 cup less water than the package calls for to keep the "Shio" salt flavor concentrated.
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Place the noodles in bowls and stir a teaspoon of the chicken-skin oil into each bowl of broth.
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Top with the shredded "Hybrid Rub" chicken, the sautรฉed cabbage, and a garnish of the crispy chicken skin bits.
