One Pan Ginger-Garlic Chicken Ramen

Name: One Pan Ginger-Garlic Chicken Ramen
Total time: 70 min
Yield: 6
Ingredients: 10 c chicken stock; 1 1/2 mg chicken breast or thigh; 1 1.5-inch thick piece of fresh ginger, halved lengthwise; 6 bnch garlic, sliced; 3 1/4 kg whole shiitake mushrooms, halved; 1 Tbsp soy sauce; 2 tsp toasted seasame oil; 3 3-oz pack of dried ramen, discard seasoning packs; 2 c snow pea; 1 can water chestnut; 2 c spinach or swiss chard; 3 scallions, sliced

1 hr(s) 10 mins

Total time

6

Serving

12

Ingredients

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Ingredients

cchicken stock

1¹⁄₂

mgchicken breast or thigh

1.5-inch thick piece of fresh ginger, halved lengthwise

bnchgarlic, sliced

3¹⁄₄

kgwhole shiitake mushrooms, halved

Tbspsoy sauce

tsptoasted seasame oil

3-oz pack of dried ramen, discard seasoning packs

csnow pea

canwater chestnut

cspinach or swiss chard

scallions, sliced

Directions

Step 1

In a large Dutch oven or pot, combine the chicken stock, chicken, ginger and garlic and bring to a boil. Reduce the heat to low and simmer, covered, until the chicken is cooked through, 25-30 minutes.

Step 2

Add the soy sauce and sesame oil and simmer, covered, 8 to 10 minutes. Remove the chicken and shred with two forks.

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