Smoked Chicken Shio Ramen

Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Description

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 sautéed cabbage and golden, shattered cracklings for a texture-rich, smokehouse interpretation of a Japanese classic.

Ingredients

4 packs chicken instant ramen
2 smoked chicken quarters
The Hybrid Rub: 1 tbsp Kosher salt, 1 tbsp coarse black pepper, 1 tsp ginger powder, 1 tsp garlic powder
1/2 head green cabbage, shredded
1 tbsp reserved chicken skin oil

Instructions

1
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 165°F.
2
Once the chicken is cooled slightly, pull the meat off the bones and shred it; remove the skin and chop it into small pieces.
3
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.
4
Toss the shredded cabbage into that same pan and sauté over high heat for 2 minutes until wilted and slightly browned.
5
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.
6
Place the noodles in bowls and stir a teaspoon of the chicken-skin oil into each bowl of broth.
7
Top with the shredded "Hybrid Rub" chicken, the sautéed cabbage, and a garnish of the crispy chicken skin bits.

Read it online: https://brinnerbites.com/recipe/smoked-chicken-shio-ramen/