- Prepare chicken chasu rubbing chicken with sugar, vinegar, salt and ½ teaspoon of oil. Roll chicken skin-side-out into a tight roll. Secure with cooking twine.
- In a skillet, heat 2 tablespoons of oil over medium. Once hot, add chicken and brown on all sides. Remove from heat and set aside.
- In a pot, bring 2 cups of water to a boil. Reduce to a simmer, add chicken chashu and cook uncovered for 20 minutes. Add ramen and cook for 3 minutes. Remove from heat. Using a spoon, skim off any film that has formed on top of your soup and discard. Add seasoning from the attached packet and stir to dissolve.
- Transfer ramen to a bowl. Remove chicken, take off twine, and slice into 4-5 equal-sized medallions. Then, place the chicken on top of the noodles. Add egg and garnish with green onion.
**Recipe is owned and created by Sanyo Foods Corp.
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