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A Delicious New Way to Use Leftover Hot Chicken

Posted: 12:00 PM, Feb 05, 2020
Updated: 2020-02-05 13:00:35-05

B.J. Lofback from Funk Seoul Brother made Leftover Hot Chicken Miso Ramen, a version of the soup he won the Most Creative award for at the 2019 Our Kids Soup Sunday event. The 2020 Our Kids Soup Sunday event is on February 23 from 11am-2pm at Nissan Stadium Club Level West (please park in Lot H). There will be over 50 of Nashville's best restaurants participating, a silent auction, celebrity judges, kids activities and more. NewsChannel5's Nick Beres will emcee the event. Tickets for Soup Sunday may be purchased online for $25 per adult and $5 per child. Children ages three and under will be admitted free. For tickets, click here: https://www.eventbrite.com/e/our-kids-soup-sunday-2020-tickets-83995391477. Soup Sunday benefits Our Kids, a nonprofit providing medical evaluations and crisis counseling for children and families struggling with child sexual abuse.

“LEFTOVER HOT CHICKEN” MISO RAMEN

(one serving)

INGREDIENTS:

Leftover chicken (fried, rotisserie, roasted, etc)

1 qt Chicken stock

1 T White miso paste (more if desired)

1 Baby Bok Choy (or spinach)

1/4 cup Salad oil (canola or your preference)

Cayenne pepper to taste

Pinch of sugar

Ramen noodles (preferably fresh)

“Clean out the fridge” veggies

DIRECTIONS:

Preheat oven to 300°

Pull chicken meat from bones separating the skin (is the skin isn’t breaded you can skip removing it). Chop up the breaded skin and place in single layer on sheet pan.

In a small sauce pan add salad oil, cayenne pepper and sugar. Mix on gentle heat until pepper starts to foam. When fully fragrant and the pepper has incorporated remove from heat. Do not allow the pepper to get too hot, it will burn and taste astringent.

Use some of the hot oil to season breaded chicken skin to make cracklins. Place in oven briefly to crisp up. Season with salt.

Start a pot of water boiling and quickly blanch the individual baby bok choy leaves. Drain and set aside to plate. Spinach or other vegetables can be blanched as well or used to your preference.

Heat chicken stock and season with miso paste to your preference.

Boil ramen noodles to the package directions.

To plate:

In a large bowl add the seasoned chicken stock, then the noodles. Then add pulled chicken, blanched vegetables. Garnish with hot chicken breading and drops of hot oil. Enjoy!