recipes for cooked chicken breast leftovers
foodbusker, back on foodtube freezing me back side off down here at camden market. i cook on the street, people try my food then they tell me what they think that bowl of food is worth and today i'm going to do the most amazing ramen soup now that soup can take anything up to two days to make but i'm going to show
recipes for cooked chicken breast leftovers, you a really cool short cut recipe that's going to use all your leftovers it's clean, it's fresh and it's healthy. right, this recipe breaks down into three segments the first one is, i'm going to show you how to make
soy infused hard-boiled egg, for thestock i've got one litre of chicken stock and 500mls of water and then to finish off with the garnish that brings it all together i've got some leftover roast chicken, some carrot some spring onion and some noodles,that are already cooked and i'm going to finish it all off with some coriander. okay so i've got the egg get your water whirling and cook this for six minutes okay so that's cooked for six minutes , let's get it into this bowl
and i'm going to refresh with cold water sowe're pouring cold water in there to stop the cooking process immediately cause i want a nice yellow yolky yolk, right so that's been in cold water for 10 minutes completely cooled down, now i'm going to give it a flick cause what we're going to do is we're going to peel it and right so that guys there and nowwe're gonna marinade the eggs so sake, about a cups worth you want another cup full of soy about a quarter of a cup of mirin
now we've got the liquids done let's get the dry ingredients in ginger with the skin on, crush it okay, garlic and you want to pulverize theseguys as well and then the spring onion roughly chopped so that egg is sucking in all those ingredients the mirin, the sake, the soy sauce andit's getting the ginger, the garlic and the spring onion, it's going to suck all that in it's going to taste amazing leave that for an hour. next up
the stock. i've got a litre of chicken stockcoming up to the boil i'm gonna add 500mls of water. now i want a tablespoon of worcestershire sauce and then you want a tablespoon of soy sauce next ginger now again you leave the skin on becausethere's so much flavour in that ginger and you fish it out at the end so let's pulverize this so we're going to take two cloves of garlic and chop them up nice and fine in it goes so we've got the chicken stock, the water,the soy sauce, the worcestershire sauce
we've also got the garlic and the ginger now, classic chinese flavouring five spice, you want about a teaspoon let's bring that up to the boil and then simmer right, while that's simmering let's get the rest of the garnish done, so carrot into batons now spring onions, we're going to take out the outer leaves and then we're going to top and tail them and then we're gonna cut on thediagonal now the onions going to add a springy freshness to it
gives crunch okay and then coriander, i'm just gonna finely slice through this and then that means that all my preparations, my mise en place is done so then it's just pour the stock over everything and its done that little bad boy is beautiful so let's now build the bowl of ramen chicken, in strips in the bottom, i've got a mixture of leg meat and breast meat here now you could use other left over meat, you could use turkey if you fancied or you could use pork
it works best with chicken when you're doing it as a leftover dish what we're doing is we're layering thedifferent vegetables so that's the carrot, now the spring onionthen a pinch of baby spinach so then i've got some seaweed that i've been rehydrating in water, i'm just gonna squeeze it and get rid of the excess water i'm just gonna bring over to the boardand sliced through in with the seaweed ramen, it's a noodle based dish so i've got my ramen noodles, you can buy these from most
good supermarkets and you wanna use these rather than vermicelli or something like that because these take on the flavours of the rich stock, okay, now we're gonna fish out the ginger, out ofthe stock, i'm gonna pour the stock into the bowl now to finish off, on goes the coriander we're gonna put some carrot, some more spring onion chilli flakes, now look at that that looks amazing but what's gonna take it to the next level is the egg
now this little guys been in there forabout 20 minutes so i'm going to slice him open and finish off the dish now look at that incredible bowl ofchicken ramen. now i reckon that, shush, don't try to listen in,i reckon it's about 8 quid, okay, right let's see what they think, right come on, in you come, what's your name? patricia. who? patricia, my god, what are you saying? it's delicious, it's very very tender. ten? ten. yes. is the right answer this is a chicken ramen
so what would you pay for that bowl of ramen? seven quid i'd say. seven quid, damn, okay. right, liam. yeah you're done, see you later, go on cle- no sod off spoon up, spoon up, okay come on, come in, get your spoon, oh look at that, look at the seaweed and the carrot 8 or 9, 8 or 9, yes, come on, 8 or 9 get in, you said the right answer come on girls bring it in, well done boom. this ramen is super tasty and it's so quick to make, you've got all those fresh
ingredients but not over cooked because they've just had the stock poured over them and it's really hearty mega mega dish now guys, make sure you subscribe to food tube, it's free after all and if you want more tasty street food, go to my channel food busker. see ya. ok
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