Chicken Ramen

This simple recipe for chicken ramen has a warm and comforting broth, and a kick from fresh ginger and chiles. Better still: It can be ready in just 30 minutes.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 scallions divided into dark green and white parts
• 1 lb chicken thighs skinless, boneless
• 1 inch ginger peeled, finely grated
• 1 Tbsp soy sauce
• 1 tsp honey
• 1 Tbsp vegetable oil
• 1 jalapeño thinly sliced
• 4 cups chicken broth low-sodium
• 0.25 cup soy sauce
• 0.5 cup water
• 1 Tbsp lemon juice
• 4 oz yu choy
• 3 5-oz packages ramen noodles
• 4 soft-boiled eggs large, halved

Instructions

1. Remove dark green parts from the scallions and slice into 2" pieces; set aside. Slice white and pale green parts into 2" pieces; set aside separately.
2. Toss the chicken thighs, finely grated ginger, 1 Tbsp. soy sauce, and honey in a medium bowl to coat. Let sit 10 minutes.
3. Heat vegetable oil in a medium pot over medium heat. Cook chicken thighs, undisturbed, until golden brown underneath, about 5 minutes. Transfer to a plate.
4. Cook sliced ginger and reserved white and pale green scallion parts in the same pot, stirring often, until fragrant, about 2 minutes. Return chicken to pot and add jalapeño, chicken broth, remaining soy sauce, and water. Simmer until chicken is cooked through, about 5 minutes. Break up chicken into bite-size pieces with a fork. Remove from heat and stir in lemon juice and reserved dark scallion parts.
5. Meanwhile, cook yu choy in another large pot of boiling water until bright green and tender, about 2 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil and cook ramen noodles according to package directions. Drain and divide among bowls.
6. Ladle broth over noodles. Divide yu choy and halved soft-boiled eggs among bowls.