TEACHING MY TWIN HOW TO COOK

Today I'm teaching my twin brother how to cook one of my favourite comfort dishes: Chicken Ramen 🍜 We're keeping things simple, using quality ingredients and straightforward techniques that anyone can follow at home. From building a rich, flavourful broth to perfectly cooked chicken and noodles, this recipe proves that you don't need complicated methods to create an incredible bowl of ramen. Whether you're a complete beginner in the kitchen or looking to level up your home cooking, this recipe delivers restaurant-quality results with minimal fuss. Ingredients 4 boneless skinless chicken thighs 3 tbsp mirin 3 tbsp light soy sauce 1 litre of good quality chicken stock 3 cloves of garlic 1 thumb sized piece of ginger 1 red chilli 1 carrot A large handful of shiitake mushrooms 1 tbsp sesame oil 2 tbsp light soy sauce 1 heaped tbsp of miso ramen paste 300g udon noodles 2 eggs 4 spring onions (thinly sliced) Large handful of beansprouts A big bunch of coriander Vegetable oil Method Grate the ginger and garlic and thinly slice the chilli. Add it into a large pot with 2 tbsp of veg oil and fry for 30 seconds to a minute. Add in the chicken stock and leave to simmer for 10 minutes. Marinate the chicken in the mirin and light soy sauce and fry in a hot frying pan for 4-5 minutes each side. It should be golden brown all over and cooked in the middle. It should reach 70 degrees celcius on a meat thermometer. Add the eggs into simmering water and cook for 5-6 minutes. Remove from the pan and carefully peel the shell and slice in half lengthways. Thinly slice the carrots and roughly chop the mushrooms and add them into the broth. Add in the soy sauce, sesame oil and the miso Ramen paste along with the udon noodles and simmer for 2 minutes. Taste and season with salt and pepper. Ladle in the broth into a bowl and top with bean sprouts, spring onions, fresh coriander, chopped chicken and boiled egg. Enjoy!