I reheated the stock to a gentle simmer and placed four skinless chicken breasts to gently poach. There were only two of us eating but this would make a decent amount for lunch and leftovers tomorrow. I also added a scattering of dried shiitake mushrooms to allow them to rehydrate in the stock and take on some of the chicken flavour.
Whilst the chicken was poaching I added a couple of finely sliced stalks of lemongrass, three birdseye chillis and five finely sliced cloves of garlic. I wanted a really fresh spicy garlic kick to the ramen. Half a finely sliced (large - so a whole small one would do just as well!) red onion also hit the stock right about now!
Once the chicken was cooked and still moist - around 20 minutes or so - I removed it from the stock and set it to one side to cool. I carried on gently simmering the stock to cook out the onion and garlic etc. Once cool enough to handle I pulled the chicken into fairly large chunks and returned it to the stock.
In went some udon style noodles, a few sugar snap peas and mangetouts and a minutes or so later a handful of chopped spring onions and a good couple of handfuls of chopped coriander.
It certainly had a kick to it and I reckon was about as authentic as I could make it! The Woo certainly approved and there was very little leftovers so sadly a spartan lunch for us tomorrow!
Looks great!
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