Roast chicken ramen with crispy skin
https://www.coop.co.uk/recipes/roast-chicken-ramen-with-crispy-skin
If you think ramen is too complicated to make at home, let us change your mind!
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Feeds
4
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Ready in
1 hour
5 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 32g
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Ingredients
- 3 Co-op frozen supersweet mini corn on the cobs
- 5 Co-op British chicken drumsticks
- 2 litres chicken stock, made with 1 stock cube
- 10cm ginger, thinly sliced
- 250g pack Co-op medium egg noodles
- 2 tbsp Co-op soy sauce
- 2 salad onions, whites and greens separated, thinly sliced
- 2 Co-op British free range eggs, boiled, peeled and halved
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Take the sweetcorn out of the freezer
- Remove the skin from the drumsticks using scissors, then spread it onto an oven rack and season
- Sit the drumsticks on a baking tray underneath and roast for 20 mins
- When the skin is crispy, remove it from the oven and leave the chicken cooking for 10 mins more
- Once the drumsticks are done, put in a large saucepan with the stock and ginger
- Cover and simmer for 20 mins, until the meat is falling off the bone
- Drain the stock into a jug, discarding the ginger
- Carefully cut the corn kernels from the cobs
- Pour the stock back into the pan with the corn and bring to the boil
- Add the noodles, soy sauce and salad onion whites, then remove from the heat, cover and leave for 5 mins, until the noodles soften
- Pull the meat from the drumsticks
- Divide the noodles, vegetables and stock between 4 deep bowls
- Top with the chicken and salad onion greens, half an egg per bowl, and finish with the crispy chicken skin
