- 300 grams skin on chicken breast
- 1 tablespoon olive oil
- 2 teaspoons Lucky Kentucky Rub, divided
- 20g dried shiitake mushrooms, whole or sliced
- 2 cups chicken stock
- 2 tablespoons butter
- 1 or 2 bok choy, washed and leaves separated
- 1 radish, thinly sliced
- 1 spring onion, thinly sliced
- 2 soft boiled eggs or ramen eggs (see recipe below)
- 2 portions instant ramen, udon noodles or egg noodles
- 2 tablespoons miso paste
- 1 teaspoon sugar
- Preheat the oven to 200°C.
- Place the chicken breast on a small baking paper lined oven dish. Drizzle both sides with olive oil and sprinkle with 1 teaspoon Raptor Naturals Lucky Kentucky and season with salt. Roast with skin side up for 35 minutes at 200°C until chicken breast is fully cooked and juices run clear. Remove the chicken to a chopping board to rest for 5 minutes before slicing.
- While chicken breast is cooking, place mushrooms in a saucepan and add 2 cup boiling water. Cover with lid and let stand for 15 minutes. Strain and gently squeeze the mushrooms from the liquid, reserving the liquid in the saucepan. If using whole mushrooms, place on a chopping board and thinly slice.
- Place a small frying pan on medium high heat. Add 2 tablespoons butter. Once melted, add the sliced shiitake mushrooms and fry, stirring regularly for 5 to 7 minutes until mushrooms are crispy. Remove from heat, season to taste and reserve.
- Add chicken stock and roasting pan juices to the saucepan with the mushroom soaking liquid. Bring to a simmer and add the noodles and bok choy. Cook for 2 minutes or according to package instructions. Remove from heat. Using tongs, transfer the noodles and bok choy to serving bowls, leaving the broth in the saucepan. Add miso paste and sugar to the saucepan. Whisk until miso has fully blended into the broth. Season the broth to taste with about 1 teaspoon Raptor Naturals Lucky Kentucky. Keep warm.
- To assemble bowls, place sliced chicken, fried mushrooms and soft boiled or ramen eggs on top of the noodles. Pour the soup carefully into the bowls and garnish with radish slices and spring onion. Serve immediately.
BONUS RECIPE - RAMEN EGGS
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup water
- 1 teaspoon sugar
- 4 large eggs
- Place the soy sauce, mirin, water and sugar in a small saucepan. Bring to a simmer and simmer for 1 minutes. Remove from heat and reserve.
- Find a container with a lid that holds 4 eggs snuggly. Use the uncooked eggs to fit for size.
- Pour the marinade into the empty container.
- Wash out the saucepan and fill with 3cm water. Bring to a boil and carefully add eggs. Cook for 7 minutes, turning the eggs for 2 minutes at the beginning to centre the yolks, then cover for the rest of the cooking time.
- Remove from heat, drain and flush with cold water. Stand for a few minutes to cool. Carefully peel the eggs and add to the marinade container. The eggs should be just covered with marinade. Top with water if the eggs are not completely submerged. Cover and refrigerate overnight, turning eggs once to marinate evenly. Cut in half to serve.