Recipe Inspiration

Ingredients...

For the Broth:

2 litres Premade Essential Cuisine Chicken Stock Mix 

80g Essential Cuisine Aromatic Base

60–80g Essential Cuisine Asian Miso Base

Extra water, as required to reach portion yield

For the BBQ Chicken:

1kg Chicken thighs

25–30g Essential Cuisine Street Food Chef American BBQ Style Seasoning

30–40g Honey

15–20g Rapeseed oil

Ramen Bowl Components:

1 kg Pre‑cooked ramen noodles

100g Kitchen Ready Cooked Onions

5 Bok choi, halved lengthways

50g Pre‑cooked sliced red onion

50g Pre‑cooked sliced peppers

50g Sliced spring onions

100g Bean sprouts

50g Sweetcorn

Garnish:

20g Fresh coriander, roughly chopped

10–15g Red Chillies 

Method...

1. Prepare the broth- In a large pot, gently heat the Chicken Stock Mix and stir in the Asian Aromatic Base. Add the Asian Miso Base, and whisk until fully dissolved. Bring to a gentle simmer, topping up with extra water if needed to achieve 10x200ml portions. Keep hot but do not boil.

2. Glaze the chicken In a bowl- mix together the honey, oil and Street Food Chef American BBQ Style Seasoning to form a glaze. Coat the chicken thighs evenly. For best flavour, marinate for 2–3 hours, though this step can be skipped if short on time.

3. Cook the BBQ chicken and vegetables - Preheat a large non‑stick pan over medium‑high heat. Place the chicken thighs skin‑side down and cook for 4 minutes per side until fully cooked and the skin is caramelised and sticky.
Add the Kitchen Ready Cooked Onions and halved bok choi to the pan and cook until the Kitchen Ready Cooked Onions are heated through and the bok choi is tender.

4. Assemble the ramen bowls - Divide the cooked ramen noodles evenly between 10 bowls. Top with the BBQ chicken, bok choi, pan‑cooked onions, bean sprouts, peppers, sweetcorn, red onion and spring onions.

5. Finish and serve- Ladle over the hot broth (approx. 200 ml per bowl) and finish with freshly chopped coriander & Chilli. Serve immediately.