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Jerk Chicken Ramen

Jerk Chicken Ramen

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Laz is combining Japanese Ramen with bold jerk chicken flavor from the Caribbean.

Jerk Chicken Ramen
Servings:

serving time2

Ingredients

  • Chicken:

  • 1 scotch bonnet pepper, seeds removed

  • 2 garlic cloves, smashed

  • 2 scallion, roughly chopped

  • 1 (1-inch) piece of ginger, skin removed

  • 2 tablespoons dark brown sugar

  • 2 teaspoons thyme

  • ¼ cup soy sauce

  • 1 tablespoon lime juice; 2 teaspoons zest

  • 2 tablespoons olive oil

  • ½ cup water

  • Kosher salt and freshly ground black pepper

  • 1 leg-and-thigh attached piece of chicken

  • 1 tablespoon whole allspice berries

  • 5 cloves

  • 2 tablespoons canola oil

  • Tare:

  • 4 ½ cups low-sodium chicken stock, divided

  • ½ cup soy sauce

  • ½ cup mirin

  • 3 tablespoons sake

  • 2 whole garlic cloves

  • 1 (1-inch) piece of ginger, sliced

  • 1 (½-ounce) dried shiitake mushrooms

  • 6 whole black peppercorns

  • 2 cloves

  • 1 teaspoon whole allspice berries

  • 1 tablespoon light brown sugar

  • 2 scallion, finely chopped (white and green parts)

  • 1 teaspoon fresh thyme leaves

  • Toppings :

  • 2 portions fresh ramen noodles (5-ounces each)

  • Shredded carrots

  • Corn

  • Steamed cabbage

  • Bean sprouts

  • Small red chili peppers, sliced into thin rounds

  • Chopped scallion

  • lime wedge, for garnish

Instructions

  1. Directions: In a food processor, combine the scotch bonnet pepper, garlic, scallion, ginger, brown sugar, thyme, soy sauce, lime juice and zest, olive oil, water, salt and pepper. Pulse until smooth. Reserve a ¼ cup of marinade in a small bowl. Place chicken in a storage bag and pour the remaining marinade over the chicken. Add the allspice berries and cloves and mix around to evenly coat the chicken. Refrigerate for at least 4 hours, up to 8 hours.

  2. Heat oil in a grill cast-iron skillet over medium-high heat until slightly smoking. Cook chicken, skin-side down, until skin is crisp and charred, about 8 minutes on one side. Flip the chicken and continue cooking for an additional 8 to 10 minutes, until thermometer registers 165ºF. Remove from heat and transfer to a plate. Cover with foil.

  3. Bring to a boil 1 ½ cups chicken stock, soy sauce, mirin, sake, garlic, ginger, shiitake mushrooms, peppercorns, cloves, allspice, brown sugar, scallion, and thyme. Reduce to a gentle simmer until liquid has reduced to 1 cup, about 20 minutes. Strain the liquid through a fine mesh strainer and set aside. The tare can be made up to 2 weeks in advance and refrigerated.

  4. To Serve: Mix 2 tablespoons of tare with 1 tablespoon of the jerk marinade in each serving bowl. Heat the remaining 3 cups chicken stock. Pour about 1 ½ cups hot stock into each bowl and stir to incorporate the jerk mixture. Cook noodles in boiling water for 90 seconds. Drain the noodles and add immediately to the bowl. Top with shredded jerk chicken, carrots, corn, cabbage, bean sprouts, red chili peppers, scallion, and a lime wedge. Cook with soul. Eat with pleasure!

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Transcript

- Hi, I'm Lazarus, and I'm infusing traditional Japanese ramen with big flavors from the Caribbean. Jerk chicken ramen. It's like a flavor bomb in a bowl. Let's get cooking. I used to work in a Japanese restaurant where it was my job to make the ramen, and I fell in love with it. You know, ramen's really cool, because you can infuse it with any flavor you want. I'm gonna infuse it today with our Caribbean jerk chicken. For the tare we need chicken stock, soy sauce, mirin, sake, garlic, ginger, dried shiitake mushrooms, whole black peppercorns, cloves, whole allspice berries, scallion, light brown sugar, and fresh thyme. The tare is the base of any ramen, which is the flavoring that gives that sauce all that flavor. We've got two scallions coarsely chopped. We've also got some thyme I'm gonna add in there. I've got some dried shiitake. As they say in Japan, shiitake mushrooms. They are dried, dehydrated. You can find it in your grocery store nowadays. You could totally use fresh, but I like the concentrated flavor of the dried mushrooms. We're going to use some allspice berries and just about five cloves. Cloves got a lot of flavor. They're really pungent, so we don't wanna overkill. And some black peppercorns. Some brown sugar. We're also going to use generous amount of that soy sauce. So now we're gonna add some mirin, and this is basically a sweetened version of rice wine vinegar. And we're gonna also use some sake. Beautiful. So what I'm gonna do is actually bring that to a gentle boil and then reduce it down to a simmer. It's gonna basically reduce by half, and it's gonna become a really concentrated beautiful base and tare for our jerk chicken ramen. To make this recipe you will need Scotch bonnet peppers, say sauce, whole allspice berries, two cloves of garlic, scallion, ginger, cloves, dark brown sugar, chicken, lime, olive oil, salt and pepper, fresh thyme, and canola oil. I'm actually going to create the marinade for our jerk chicken, so we're going to use a lot of flavors from the Caribbean. And we're going to add a Scotch bonnet pepper. I'm going to remove the seeds and the stem, because that's where all the heat lives. You don't wanna touch your face or any part of your body until you wash your hands thoroughly, because this will burn your skin. So just coarsely chop your peppers. We're also going to add some ginger. Just a knob of ginger. Peel it with your spoon. You could use a vegetable peeler too, but I think a spoon just gets some of the skin off and it leaves more of that beautiful fresh ginger. Just coarsely chop that up. Right into your food processor. We're also going to coarsely chop some more scallion. So a lot of the same flavors that we're using in the tare is what we will use in our marinade. Now, I've got some fresh thyme here. It's really important to use fresh ingredients, fresh herbs. So the fresh thyme, I'm actually just going to peel them down, and you're left with clean stems. I'm also going to use two cloves of garlic. Just remove the skins. Throw that into the food processor. And now I just realized I forgot to add some garlic to our tare, so we're gonna add some garlic right now. Just two cloves. And we're also going to add some brown sugar and the zest and the juice of one lime. So the zest is just the green part. If you're using a lemon, it would be just the yellow part. None of the white part, which is called the pith, because it's really bitter. Perfect. I'm just gonna cut this in half. So just squeeze your lime. Wonderful. So now we're gonna add some water, just to help things become an actual marinade. Some soy sauce and some extra-virgin olive oil. So we're gonna put our lid on. Just let it go. And because this is a marinade, it's okay that we actually process it a little bit finer. Beautiful. So just pour your marinade right over your chicken. And to continue in the theme of jerk, we're going to add some more allspice berries, just a few, some more cloves, and our black pepper berries. So I'm gonna cover this with some plastic wrap. It can sit in your refrigerator for about four hours, up to overnight. I have some chicken that I've already marinated for about four hours. And we're gonna get ready to cook our chicken. So into a cast iron pan, medium-high heat, add your oil. I'm using an extra-virgin olive oil. So you wanna use a pair of tongs and let all of the excess marinade drip off. And we wanna make sure that before we add our chicken to the pan, that the pan is hot and that oil is hot. Now, while that chicken is cooking, I'm actually going to strain off the tare so it looks really beautiful. It's gotten reduced down. All those flavors have concentrated. The mushrooms have begin to absorb all that flavor. They're just kinda like sponges. So now we're gonna pour that through a strainer. That looks great. So just get all of the excess tare out of your vegetables. I'm also going to start working on our stock, which is actually going to be the base for our soup. So I'm gonna grab some chicken stock, bring it up to a boil. For our toppings we need shredded carrots, corn, eggs, bean sprouts, Fresno chili, scallion, and lime. We're gonna actually use a Fresno chili, red chili. And I'm just gonna cut these into rounds. It's a great way to top off your ramen. I'm also gonna chop up some scallions. I want the whites and the green parts, because they both have flavor. So we're gonna give our chicken a flip. Look at that beautiful color. Exactly what you want. 'Cause that means flavor. Our chicken is done, perfectly cooked, so we're going to remove it out of our pan. Look at that beautiful color. Gorgeous. We're going to shred up this meat with just two forks. Now, this chicken, we actually have enough to make two ramen, so I'm not gonna shred up all of it. I'm just gonna do one bowl today. For the base of our soup, we're gonna actually use the tare that we created. So just a little bit goes a long way there. It's got lots of flavor. Our stock, which has been boiling. And we have some freshly cooked ramen noodles. If you didn't have any ramen noodles, you can totally buy it in a dry package. But if for whatever reason you didn't have the ramen, you could also do this with a thin spaghetti. Add a little bit of baking soda to your water, just a little, little bit, and it'll actually start to taste like ramen once you boil it. Chicken just goes right on the corner. Right there. Get some skin on there. We're gonna use our scallion. Generous amount of scallion. Some Fresno chilis. Now, I love this because it's so colorful and beautiful. We've also got some corn. Just gonna add right there. And we're gonna do some carrots that we've just shredded up. We're also gonna use some bean sprouts. I love, love bean sprouts. Delicious. A soft-boiled egg that I cooked. Beautiful. So just half for one ramen. And a lime, give it a squeeze, serve the rest like that. Got a beautiful, delicious bowl of jerk chicken ramen. And you know what? It's bridging together two of my favorite cultures: Jamaican culture, and also the Asian, Japanese culture. I'm gonna give this a try. Get cooking, everybody.

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