- 3
Ingredients
- BLACK SESAME AND GINGER SAUCE:
- 1 set (2 pieces/13 oz/370 grams) chicken breast, sliced into thin strips
- 1 tbsp toasted sesame oil
- 3/4 tsp salt
- 1 tsp grated ginger
- 1/2 tsp cornstarch
- 1/4 tsp ground white pepper
- 1/8 tsp baking soda
- 3 servings of fresh ramen noodles
- 2 large handful of Thai basil leaves (or Italian basils if unavailable)
- 2 small red chili, finely diced
- 1 tsp chili flakes
- Roasted salted peanuts or pine nuts to serve
- This chili oil to serve
- 1 cup (75 grams) black sesame seeds
- 1/2 cup (115 grams) chicken stock
- 1/4 cup (60 grams) Taiwanese rice wine, or Japanese sake
- 4 tbsp (60 grams) soy sauce
- 1 tsp extra dark soy sauce
- 1 1/2 tbsp grated ginger
- 2 cloves garlic, peeled
- 1 tbsp (23 grams) smooth peanut butter
- 2 1/2 tbsp (33 grams) toasted sesame oil
- 3/4 tsp sugar
- 1/2 tsp ground white pepper
Preparation
Step 1
TO PREPARE THE CHICKEN: Evenly mix the thinly sliced chicken breast-strips with toasted sesame oil, salt, grated ginger, cornstarch, ground white pepper and baking soda. Let marinate for at least 30 min. Bring a large pot of water to a gentle simmer, then stir in the marinated chicken to disperse them evenly in the hot water. Poach until they are just cooked (approx 30 seconds), then remove with a slotted spoon. Set aside and let cool completely.
TO MAKE THE SAUCE: Toast the black sesame seeds on a flat skillet over medium heat. Constantly stir the seeds which will start to making popping sounds then subside, approx 3 min. To check if they are properly toasted, rub a seed in between your finger, and if it crushes easily and smells nutty, it's ready. Immediately transfer into a blender to prevent burning.
Simmer chicken stock and rice wine (or sake) in a pot for 5 min until the alcohol has evaporated. Add to the blender with the toasted black sesames, along with soy sauce, extra dark soy sauce, grated ginger, garlic, smooth peanut butter, toasted sesame oil, sugar and ground white pepper. Blend on high for 2 min, scraping down the sides a few time, until the mixture is smoothly ground. Set aside.
TO PUT THE DISH TOGETHER: Bring a large pot of water to boil, then cook the ramen noodle according to package instruction. Rinse under cold water after cooking to cool complete, drain well then transfer to a large bowl. Add the poached chicken strips, Thai basil leaves, diced red chili and chili flakes, then toss everything together with the black sesame-sauce (you may not need all of it). Sprinkle with toasted peanuts or pine nuts, and drizzle with more toasted sesame oil and chili oil
The noodle is even better the next day.
NOTES:
3 servings of ramen noodles will feed 4 people with this recipe after it's mixed with the rest of the ingredients.
Thai basil leaf is an essential ingredient for this dish. But if it's absolutely impossible to find for you, substitute with Italian basil for a lighter and milder flavour.