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Nashville Underground's Hot Chicken Ramen

Posted: 2:24 PM, Jan 23, 2019
Updated: 2019-01-23 15:24:35-05

NASHVILLE UNDERGROUND'S NASHVILLE HOT CHICKEN RAMEN

Yields 6 servings

RAMEN BROTH INGREDIENTS

24 oz water

8 roasted chicken wings (see recipe below)

12 oz dark soy sauce

12 oz rice wine

4 oz fresh garlic cloves

4 oz fresh peeled ginger

3 oz spring onion

6 oz cremini mushrooms

BROTH DIRECTIONS:

In a large stock pot. Add all ingredients and bring to a boil. reduce by 40% once reduced strain broth and set aside to cool.

ROASTED CHICKEN WINGS DIRECTIONS:

Toss wings in vegetable oil, salt and pepper and roast in oven at 350 degrees till golden brown about 25 min. Once browned add wings and drippings to stock pot.


NOODLES:

5 packets of Ramen noodles

NOODLES DIRECTIONS: In a Large sauce pot bring to a boil. Add 5 dried Ramen Squares to water cook for 4 min stirring often. Once cooked strain. Toss the noodles lightly in vegetable oils to keep noodles from sticking. Set aside

NASHVILLE HOT CHICKEN TENDERS SAUCE:

16 Oz. Canola Oil

1/4 Cup Brown Sugar

1/4 Cup Cayenne Pepper

2 Tbsp. Black Pepper


CHICKEN INGREDIENTS:

1 lb Chicken Tenderloins

3 Cups Flour

6 Eggs

3 Cups Panko Breadcrumbs

CHICKEN DIRECTIONS:

In a medium size sauce pan add canola oil, brown sugar, cayenne pepper & black pepper

Stir ingredients well on medium heat for two minutes – turn heat off and set pan aside

Put flour, eggs and bread crumbs in separate bowls (whisk eggs)

Take chicken tenderloins individually and dip in flour, then egg, then breadcrumbs (repeat for all tenderloins)

Set on foil lined sheet pan

Bake chicken at 375° for 20 min (to reach an internal temperature of 165°)

Toss well in hot chicken sauce – set aside

ADDITIONAL TOPPINGS:

1 oz Fresh thin sliced mushrooms

1 oz Shredded Carrots

1 oz Shaved Brussel Sprouts

1 oz Green Onion

1/2 oz Jalapenos for a kick

1 oz Red cabbage

6 soft boiled eggs

SOFT BOILED EGG:

Bring water to a boil. Reduce heat and gently place eggs into pot. Once all eggs are in turn water to boil. After 6 min remove eggs and place in an ice bath till chilled about 10 min. Once chilled, remove shell and rinse with cold water. Use as a garnish for a yummy addition to your ramen.

FINAL STEP:

Divide ramen noodles between bowls. Add broth. Add hot chicken, egg and additional toppings and serve.