Recipe For Chicken Ramen

Easy Keto Chicken Ramen Broke foodies

WEBMar 15, 2018 · Instructions. In a large pot, bring your water to a boil and add your chicken to it. Lower the heat to medium low, add your …

1. In a large pot, bring your water to a boil and add your chicken to it. Lower the heat to medium low, add your chicken stock cubes and salt. Cover and cook for 1 hour and 15 minutes.
2. Remove your chicken from the pot, leave your broth uncovered and let it simmer for another 45 minutes on low heat. Once your broth is ready, pass through a strainer to get rid of any impurities.
3. Once your chicken has cooled down, strip the carcass of all its meat and place it in a bowl.
4. In a medium pot, bring 4 cups of water to a boil and carefully place your 4 eggs in there. Cook for exactly 6 minutes for perfectly runny egg yolks.

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Low Carb Keto Ramen – Sugar Free Londoner

WEBMar 1, 2020 · Step 1: Season the chicken thighs with salt and pepper and fry until cooked through and browned on both sides. Step 2: In a large …

1. Grease a griddle pan with 1 tsp of oil or use a non stick frying pan. Season the chicken thighs with salt and pepper and fry until cooked through and to your liking, approximately 4 - 5 minutes per side.
2. Heat the remaining 1 tsp oil in a non stick sauce pan or cast iron pan. Add the ginger, garlic and chilli. Sauté for 2 minutes to soften. Add the stock, mushrooms, coconut aminos and toasted sesame oil. Simmer for about 3 mins on med/ low heat to let the flavours blend.
3. Simmer the eggs in lots of water for 6.5 mins or to your liking. 6.5 mins from boiling gives a firm white and soft yolk. Remove from the pan using a slotted spoon, rinse under cold water to cool for 30 seconds and peel.
4. When almost ready to serve, add the julienne zucchini / courgette, bok choy and noodles to the soup and simmer for a minute or two to warm through or until the bok choy is al dente.

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