Ingredients

• 1 Lb Boneless Chicken Thighs
• 2 Tb Chili Garlic Sauce
• 2 Tb Soy Sauce
• 1 Tb Rice Wine Vinegar
• 2 Tb Mirin
• 2 Tb Brown Sugar
• Salt
• Black Pepper

Instructions

1. In a large bowl combine ingredients.

2. Marinade for at least 1 hour.

3. In a cast iron skillet on medium heat, add 1-2 Tb of vegetable oil, sear and cook chicken till 165F.

Broth

Ingredients

• 1 –2 packs Fresh Ramen Noodles
• 6 C Chicken Stock
• 6 inch Piece Of Kombu
• 6 Dried Shiitake Mushroom Caps
• 1 Bunch Green Onion, 2" pieces
• 3 Garlic Cloves
• 1 inch Piece Ginger, sliced

Instructions

1. In a medium to large pot on medium heat, add chicken stock, green onion, garlic and ginger.

2. Bring to a boil and simmer for 20 minutes.

3. Turn the heat off then add Kombu and dried shiitake mushrooms

4. Steep for 45 minutes then strain the broth and reheat in a separate pot.

5. Note Adjust salt levels as needed but keep in mind the "Tare" will add salt to the final dish

6. In a large pot bring some water to a boil and cook ramen noodles to the instruction on the package.

7. Drain and rinse under cool water. set aside until ready to use.

Tare

Ingredients

• ½ C Soy Sauce
• ½ C Mirin
• ¼ C Sake
• 1 Tb Rice Wine Vinegar
• ¼ C Brown Sugar
• 1 Bunch Green Onion
• 3 Garlic Cloves
• 1 Inch Piece Of Ginger, sliced

Instructions

1. In a medium size pot on medium heat, add all ingredients to the pot and reduce by ½.

2. Strain Tare and set aside.

3. In a large ramen bowl add 1-2 Tb of tare, ramen broth, noodles, chicken, and toppings of your choice.