Caramelised Soy Chicken in Garlic Ginger Broth with Rice: An Incredible Ultimate Recipe - Flavors and Dishes

You catch the smell through the steam vent and suddenly you are starving. That rich broth scent kinda pulls you closer to the kitchen like youre on some secret mission. Its warm, savory, and just promising deliciousness.

Pin

You spot the float valve doing its thing while the steam whistles low and slow. Theres something really comforting about the whole process; the pressure cooker doing its stew, sealing in all that broth depth that makes ramen feel extra good.

You notice the steam cues start to slow, so you know its almost time for the natural release. You feel excited 'cause the noodles and the tender chicken thighs are gonna come together real nice, bringing you that perfect bowl of homemade chicken ramen that hits all the right spots.

What Makes Pressure Cooking Win Every Round

• Pressure cooking seals in flavors like nobodys business, so your broth is way more intense.
• It keeps all the juices in the chicken thighs, making them super tender and juicy.
• Fast cooking means you get dinner on the table quicker when hunger hits hard.
• Less mess and fewer pots to wash makes cleanup easier always a win.
• The slow release option lets you keep that broth nice and clear, no cloudy soup here.
• You can control steam cues perfectly so the noodles dont turn into mush and everything stays just right.

The Complete Shopping Rundown

Pin

Alright, heres what you gotta grab to rock this recipe. First up, 30 mL mirin, its gonna add a sweet touch that feels totally right in ramen.

Then 15 mL dark soy sauce and 15 mL light soy sauce; if you dont have dark, light works too but watch the salt so its not too salty for ya.

Grab bc teaspoon cayenne pepper for a little kick, it's subtle but adds good warmth.

2 cloves garlic chopped up fine, gotta have that garlic flavor in every bite.

4 pieces chicken thighs, your choice if skin on or off but skin on brings good taste and texture.

Dont forget 2 teaspoon brown sugar, it balances out the salty and makes the broth kinda cozy.

Make sure you have 4 cups of good quality chicken stock, low sodium is best so you control the salt.

4 spring onions trimmed and cut into pieces add fresh onion goodness.

Youll also want 5 whole garlic cloves, a 2 inch piece of ginger sliced, and either fresh or dried shiitake mushrooms, about 8 ounces fresh or 6 dried ones; these bring that real umami depth to the broth.

The Full Pressure Cooker Journey

First thing, mix together 30 mL mirin, 15 mL dark soy sauce, 15 mL light soy sauce, teaspoon cayenne pepper, finely chopped 2 garlic cloves, and 2 teaspoon brown sugar in a bowl. Give it a good stir and set it aside for now.

Pop the chicken thighs into this marinade and let them soak it in for at least 15 minutes. This step is gonna build flavor from the inside out.

Heat your pan over medium-high heat and cook the marinated chicken thighs till theyre browned and caramelized on both sides. This takes about 4 minutes a side. Then set them aside, you want that caramelization locked in.

Now onto the pressure cooker. Pour in 4 cups of chicken stock, toss in the spring onions, and whatever marinade juice is left. Bring it to a simmer just on the stove first.

Next, carefully add the browned chicken thighs. Lock your lid in place and make sure that float valve is sitting proud. Set to pressure cook for 12 minutes.

Once done, do a natural release for about 10 to 15 minutes. This keeps your broth clear and silky, no cloudy soup here.

Meanwhile, cook your ramen noodles according to the package instructions. Drain them real well and set aside.

Slice your chicken thighs up into strips, then divide the drained noodles into bowls. Pour that steaming-hot broth over and top with chicken slices and more spring onions. Add extra toppings like greens, chili oil, or soft boiled eggs if you want.

Time Savers That Actually Work

• Use pre-sliced mushrooms if you wanna skip chopping and save a few minutes.
• Marinate chicken ahead of time or even overnight for flavor boost and less rush.
• Cook noodles while the broth is finishing natural release so youre multitasking smart.
• Grab pre-cut Asian greens like spinach or yu choy to toss in at the end without extra prep.

That First Bite Moment

You bring the bowl up and steam fogs your glasses, but you can't help yourself. The broth hits your lips first, warm and flavorful with just the right balance of salty, sweet, and spicy with that cayenne pepper teasing your taste buds.

The tender chicken slices melt in your mouth, soaking up the broth while keeping a nice texture that makes every bite worth savoring. You feel cozy like youre wrapped in a blanket but with noodles.

Spring onions and mushrooms add crunch and earthiness, giving the whole thing a perfect kick. You add a little drizzle of sesame oil and maybe some chili garlic oil, and suddenly its restaurant quality but made by you.

Pin

Your Leftover Strategy Guide

Got some ramen left over? No worries, you can keep it tasting great if you store it right.

First, the broth goes best in an airtight container. Pop it in the fridge up to 3 days and reheat slow on the stove to keep the flavor rich.

If you wanna save noodles separately, cook them just a bit underdone and store them in the fridge in a little oil so they don't stick around 2 days tops.

Chicken leftovers keep good in the fridge for 3-4 days sealed tight. Reheat gently in the broth so it stays juicy and tender.

The FAQ Section You Actually Need

• Can I use chicken breast instead of thighs? You sure can but thighs hold flavor and stay juicy better under pressure cooking. Breasts might get dry if overdone.
• Do I have to use fresh garlic or is powdered okay? Fresh garlic really amps up the flavor here. Powder works in a pinch but not quite the same depth.
• How do I prevent noodles from getting mushy? Cook noodles separately and add to bowls at serving. Also using steam cues and a natural release method helps keep them from overcooking inside the pressure cooker.
• What's natural release and why should I care? Natural release means you let the pressure drop on its own instead of quick release. It keeps broth clear, flavors deeper, and chicken tender.
• Can I make this recipe spicy or mild? Totally up to you. Cayenne pepper and chili flakes bring heat but you can skip them if you prefer mild. Add chili garlic oil to bowls for heat control.
• What if I dont have shiitake mushrooms? No stress. You can use other mushrooms like cremini or button. Dried shiitake add extra umami but fresh works great too.

Pin

The Best Homemade Chicken Ramen (Easy Ramen Recipe)

This easy homemade chicken ramen recipe features caramelized soy chicken in a garlic-ginger broth, rich with umami and served with noodles and your favorite toppings. Comforting and deeply satisfying!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 658 kcal

Equipment

• 1 Mixing bowl for marinade

Ingredients

  

Main ingredients

• 30 mL mirin
• 15 mL dark soy sauce
• 15 mL light soy sauce
• 0.25 teaspoon cayenne pepper
• 2 cloves garlic finely chopped
• 4 chicken thighs boneless, skin on or off
• 2 teaspoon brown sugar
• 4.5 cups chicken stock low sodium
• 4 spring onions trimmed and cut
• 5 cloves garlic whole
• 2 inch ginger sliced
• 8 oz fresh shiitake mushrooms
• 6 dried shiitake mushrooms optional
• 340 g dried ramen noodles
• 4 large eggs soft boiled
• 1 bunch yu choy or spinach
• to taste soy sauce
• a drizzle sesame oil
• 2 - 3 cloves garlic finely sliced
• 4 spring onions finely sliced
• to taste sliced radishes or bean sprouts optional topping
• to taste ramen eggs optional topping
• to taste chili garlic oil optional topping
• 60 mL light soy sauce for broth
• 60 mL mirin for broth
• 30 mL dark soy sauce for glaze
• 1 tbsp dried chili flakes optional for broth

Instructions

 

Instructions

• Mix mirin, dark soy sauce, light soy sauce, cayenne pepper, and finely chopped garlic. Marinate chicken thighs for 15 minutes.
• Brown and caramelize the marinated chicken on both sides in a pan. Set aside.
• Add chicken stock, spring onions, garlic cloves, ginger, marinade juice, soy sauce, mirin, and dried mushrooms to the pressure cooker. Bring to simmer.
• Add browned chicken thighs to the pot. Pressure cook for 12 minutes, then let it naturally release for 15 minutes.
• Meanwhile, cook ramen noodles according to package. Drain and set aside.
• Slice cooked chicken, divide noodles into bowls, pour hot broth over and top with chicken and extra spring onions.
• Add additional toppings like steamed greens, ramen eggs, and chili oil if desired.

Notes

Use fresh or dried shiitake for extra umami. Make soft boiled eggs in advance if possible. Customize toppings to preference.