Ramen with crispy Speck Alto Adige IGP, eggs and chicken - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: Stefano Cavada

     

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  Ramen with crispy Speck, soft-boiled eggs and chicken



350 ml chicken stock
75 ml water
½ garlic clove cut in half
1 tablespoon soya sauce
½ teaspoon Worcestershire sauce
A piece of fresh ginger (a slice approx. 1 cm thick)
¼ teaspoon cumin seeds
Pinch of chili powder
150 g noodles
4 thin slices of Speck Alto Adige PGI
2 thin slices of chicken breast
1 teaspoon sesame oil

To garnish

A few spinach leaves
2 tablespoons sweetcorn
2 eggs at room temperature
½ sliced spring onion
Sesame seeds

700 ml chicken stock
150 ml water
1 garlic clove cut in half
2 tablespoons soya sauce
1 teaspoon Worcestershire sauce
A piece of fresh ginger (a slice approx. 1 cm thick)
½ teaspoon cumin seeds
Pinch of chili powder
300 g noodles
8 thin slices of Speck Alto Adige PGI
4 thin slices of chicken breast
2 teaspoons sesame oil
To garnish

A few spinach leaves
4 tablespoons sweetcorn
4 eggs at room temperature
1 sliced spring onion
​Sesame seeds

1.400 ml chicken stock
300 ml water
2 garlic cloves cut in half
4 tablespoons soya sauce
2 teaspoons Worcestershire sauce
A piece of fresh ginger (a slice approx. 2 cm thick)
1 teaspoon cumin seeds
Pinch of chili powder
600 g noodles
16 thin slices of Speck Alto Adige PGI
8 thin slices of chicken breast
4 teaspoons sesame oil
To garnish

A few spinach leaves
8 tablespoons sweetcorn
8 eggs at room temperature
2 sliced spring onions
​Sesame seeds

 

Preparation

Heat the chicken stock and add the clove of garlic, soya sauce, Worcestershire sauce, ginger, cumin seeds, chili powder and water. Leave to infuse on a very low heat for at least 10 minutes.

Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 6 minutes. Once they have boiled for 6 minutes, immediately run them under a cold tap until their shells are completely cold and you can peel them.

In a hot non-stick frying pan, sauté the slices of Speck Alto Adige PGI with a small amount of oil until they are crispy.

In the same frying pan, cook the slices of chicken breast and then cut them into strips.

Cook the noodles in plenty of salted water (or according to the instructions on the packet). Drain them and put them in a bowl. Cover with the spicy chicken broth and on top add the crispy Speck Alto Adige PGI, strips of chicken breast, a few spinach leaves, the sweetcorn, the sliced spring onion and the egg cut in half.

Finally, sprinkle with sesame seeds.

 

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