Ramen with Chicken and Peanuts

Ramen is a popular Japanese noodle and soup dish. The traditional Japanese style usually has a fish or miso broth soup and is topped with pork. Today ramen is arguably one of Japan’s most popular foods, with Tokyo alone containing around 5,000 ramen shops, and more than 24,000 ramen shops across Japan. Tsuta, a ramen restaurant in Tokyo’s Sugamo district, received a Michelin star in December 2015
When I was in China, I ate a lot of Gong Bao Ji Ding, also known as chicken and peanuts. This is known as Kung Po chicken. It is a hot Szechuan dish containing chicken, peanuts, chillies and szechuan pepper. Szechuan peppercorns aren’t spicy hot. The “peppercorns” are the dried berries of the Chinese prickly ash bush. Instead of being hot like chilli, they are more numbing and tingly on the tongue. They give a dish the typical Szechuan taste.
This version of Ramen with Chicken and Peanuts is a fusion of Japanese and Chinese cuisine. It is fairly quick and easy to make and is very tasty.

Ingredients:

Sliced roast chicken breast
Peanuts
Teaspoon of smooth peanut butter
1 x hard boiled egg per person
Wheat noodles
Pak Choi or Chinese Cabbage
Red Pepper
Shitake and button mushrooms
Green beans
Toasted sesame oil
Soy sauce
Szechuan pepper
Chilli flakes

Stock:

Chicken carcass
5 cups of water
Salt and pepper
Bay leaf
Toppings:
Spring onions diced
Toasted seaweed
Pickeled ginger
Gomasio/ ground toasted sesame seeds and salt

To cook Ramen with chicken and peanuts:
Stock:

Make the stock by boiling the chicken carcass with the water and seasoning for an hour or pressure cook for half an hour. Drain when done. Prepare the stock with chicken stock (aprox. 1/1/2 cups per person), ginger and soy sauce. Add chilli to taste and simmer for 10- 15 minutes.
Hard boil the eggs for 10 minutes and allow to cool.

Stirfry:


Heat some toasted sesame oil in a wok. When hot add chilli flakes, peanut butter and szechuan pepper. Fry the peanuts for a few minutes first, then add the chicken breast slices and fry until heated through and take off the heat.

Stirfry chicken and peanuts


Clean the wok and stir fry the red pepper, mushrooms, green beans and pak choi with grated ginger. Add chilli sauce and soy sauce at the end and fry for another minute.

Noodles:


Ramen is made with either rice or wheat noodles. Cook the noodles according to the instructions. Different noodles require different cooking times according to thickness etc.
Place the noodles in a ramen bowl, add the chichen and peanuts and stirfried veg. Arrange the hardboiled egg pieces to one side.


Top with toppings.
Link to 6 things about Szechuan Pepper:
https://www.allrecipes.com/article/what-to-know-about-szechuan-peppers/

Acupuncture Cork:

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Acupuncture Council of Ireland:

https://acupuncturecouncilofireland.com/find-an-acupuncturist?zoom=15&is_mile=0&directory_radius=20&sort=oldest&keywords=david+hankey&category=0

David Hankey

Hi, I’m David Hankey and I have been studying and practicing oriental health systems for more than 30 years.