Ramen with crispy Speck Alto Adige PGI, eggs and chicken
Ramen with South Tyrolean Speck PGI, egg and chicken – a comforting fusion of Alpine flavours and Asian inspiration.
Difficulty: Medium
Preparation time: 45 min
A recipe by: Stefano Cavada
Ingredients
Serves for
4
people
Ingredients
- 700 Milliliters chicken stock
- 150 Milliliters water
- 0.5 garlic clove
- 2 tablespoon soya sauce
- 1 Teaspoon Worcestershire sauce
- 1 Piece of fresh ginger (a slice approx. 1 cm thick)
- 0.5 Teaspoon cumin seeds
- 1 Pinch of chili powder
- 300 Grams noodles
- 8 Slice of Speck Alto Adige PGI
- 4 Slice of chicken breast
- 2 Teaspoon sesame oil
To garnish
- spinach leaves to taste
- 4 tablespoon sweetcorn
- 4 eggs at room temperature
- 1 sliced spring onion
- Sesame seeds to taste
Ramen with crispy Speck Alto Adige PGI, eggs and chicken
Preparation time 45 min
- 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.