Hong Kong Style Ramen

As made by Iron Chef Kenichi in the Noodle Battle.

Hong Kong Style Ramen

Chicken Stock


  • Large (1.6kg) free-range chicken, rinsed
  • 1 large onion, quartered
  • 1 leek (white part only), chopped
  • 3 celery stalks, quartered
  • 2 garlic cloves, bruised with side of a knife
  • 2 bay leaves
  • 1 tsp whole black peppercorns


  1. Put ingredients in a stockpot with 1 tbs sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 11/2 hours or until meat falls from bone. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.



  • Chinese ham
  • 4 Eggs
  • Spring Onion
  • Shiitake Mushroom
  • Chicken breast
  • Thin ramen noodles


1. Put ramen noodles into a bowl

2. Whisk egg in a bowl, and pour into a medium sized frying pan to create a thick omelette. When cooked, cut omelette into 2cm thick slices.

3. Bake the chicken breast until cooked through.

4. Cut all dry ingredients into slithers/slices and place onto side plate.

5. Serve noodles, dry ingredients and broth separately and allow diners to combine to their own tastes.


Recipe taken from http://www.taste.com.au/recipes/17766/chicken+stock


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