We’ve all enjoyed Butter’s fried chicken and if you’ve been lucky enough to get your hands on their annual Fried Chicken Ramen which pops up on their menu in Winter then you know it’s to die for. 

Before you begin reading this, just know it’s a bloody marathon to make so if you’re not 100% committed then don’t proceed. 

Ramen takes time and patience but DAMN IT it’s worth it. 

Butter’s Fried Chicken Ramen Recipe

INGREDIENTS

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For the ramen base:

5L water

15ml hondashi1 chicken Maryland w/ bone

500g chicken wings

200g chicken feet

100g chicken skin

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100g dried shitake

40g kombu tsuyu

20g mustard powder

1 brown onion

1 leek

30g ginger

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1 garlic bulb

1 bunch green shallots

 

For the tare:

500g chicken wings

200g sake

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160g mirin

320g light soy sauce

 

For the chicken fat:

100g chicken skin

100g vegetable oil

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5 garlic cloves

 

For the ajitsuke tamago (marinated soft-boiled egg):

6 eggs

1 cup of water

1 cup of sake

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1/2 cup soy sauce

1/2 cup mirin

1/2 cup sugar

Condiments to put on top:

toasted sesame seeds

chilli oil

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salted bamboo shoots

enoki mushrooms

toasted nori

ground white pepper

narutomaki (fish cake)

green shallots

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katsuobushi salt

 

METHOD:

Make the eggs one day early so they can marinade for longer ( and be super tasty!)

  • Mix water, sake, sugar, soy and mirin in a bowl and whisk until the sugar is dissolved. 
  • Bring a medium pot of water to boil,
  • lower eggs into the boiling water, using a spoon or tongs.
  • Cook for exactly 6 minutes [EXACTLY 6 MINUTES]
  • Immediately drain hot water and run under cold water
  • Still in the pot with the cold water running, start cracking the egg shells so the water gets under them (this will help with peeling)
  • Once completely cool, peel eggs, put in a container and pour over the marinade and seal shut.

 

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NEXT DAY:

Tare

  • To prepare the chicken wings, chop the wings into 5 pieces (with a cleaver if you have one). You want to have cut through the flesh exposing the bone!
  • Roast the chicken wings in a roasting pan on 140ºC for 15mins.
  • Turn heat to 180ºC and roast for 25 mins more or until golden. (Do not worry about overcooking, this is for an infusion, so the meat will be discarded.)
  • Once cut wings are roasted, deglaze the tray with the sake.
  • Using a wooden flat spoon scrape off any crusty bits stuck to the pan, this is all flavour, add mirin and soy and return to the oven.
  • Turn the oven off and let sit for two hours. You do not want the liquids to reduce, only to take on the flavour of the chicken creating the umami bomb.
  • Strain the ‘tare’ through a fine sieve and reserve.

Chicken Fat

  • Crush the garlic and chop the chicken skin.
  • In a small pan, add the oil, chicken skin, and crushed garlic.
  • Warm to approx. 70ºC and hold this temperature for approx. 1 hour until the fat releases from the skin and flavour infuses into the oil.
  • Strain the chicken fat and reserve in an airtight container in the fridge.

Ramen Base

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  • Bring the 5L of water to a simmer.
  • Add hondashi and let steep for 15mins.
  • Chop chicken Marylands exposing flesh and bones.
  • Sear chicken in a pan till golden on both sides.
  • Add the chicken Marylands, chicken feet, and skin to the stock.
  • Cut onions and leeks length-ways, cut the bulb of garlic exposing the cloves in rounds, and chop ginger into 3 pieces.
  • Using the same pan as the chicken, add the onions and leek and cook until blackened. They need to be black! This adds depth and richness to the stock.
  • Add the blackened leek and onion to the stock.
  • Cut the green shallots in thirds, add to the same pan and repeat the process as with the onions and leeks.
  • Once the green shallots have blackened, add to the stock with the fresh ginger and garlic.
  • Bring the stock up to a boil, skimming any impurities or foam that surfaces.
  • In a food processor, blend the dried shiitakes and add to the stock along with the kombu tusyu and mustard powder.
  • Keep stock on a high simmer, stirring often for approx. 2 to 3 hours
  • The contents of the broth (i.e. the chicken, veggies etc), should breakdown into a pulp-like consistency.
  • Taste the ramen base broth, if it has a chicken/fish (from the base dashi) aromatic tone, then the stock is ready. If not, reduce a little bit further.
  • Once the stock is ready, strain it through a large-hole colander, pushing out all of the liquid.
  • Discard all remaining meat/veggie pulp
  • Strain once more through a fine-mesh sieve and reserve your ramen base.

Noodles

  • You can buy fresh ramen noodles in the freezer section in most good Asian supermarkets – they usually come in thick or thin, so choose depending on your taste.
  • Bowl these as per instruction on the packet, just before compiling your ramen.
  • Note: noodles are best slightly undercooked, so when you pour the hot broth over them, they finish the cooking and the broth soaks into the noodles.

Condiments

  • There are no ‘proper’ toppings for ramen, choose ones that sound good to you!
  • Popular toppings are bamboo shoots, enoki mushrooms, corn, green shallots and nori!
  • Make sure 30 to 40 minutes prior to serving, you have ordered Butter’s crispy fried juicy chicken place on top! Or if you have the stamina, make your own fried chicken too?

SERVE IT!

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  • Place a tablespoon of the chicken fat into your serving bowl, with droplets of chilli oil.
  • Place noodles on top and pour over hot broth.
  • Add your condiments on top, to your heart’s desire.
  • Slice marinated egg in half and place on top!

GOOD LORD, IT TRULY IS A LOT OF EFFORT.

If you do this, send up pictures because honestly, I’m tired from just reading it. 

Missed Mike E & Emma this morning? Catch up by clicking play below!