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Chicken Hot Pot Ramen


Cook time: 30 minutes

  • 5 packages of Sapporo Ichiban Chicken
  • 8 cups of water
  • 4 tbsp of sake (2 tbsp for chicken and 2 tbsp for nabe base)
  • ¼ napa cabbage
  • ½ lbs chicken thighs, cut into small pieces
  • 5 slices of ginger, thinly cut Maitake mushroom
  • 2 baby bok choy
  • Japanese Leek (Negi)
  • 1 tbsp of Dynasty sesame oil
  1. Put chicken pieces into a small bowl and season them with salt.
  2. Add sake and sliced ginger and let it marinate for 15-20 minutes.
  3. Roughly cut all the vegetables into smaller pieces.
  4. In a shallow pot or a pan, add water, soup packets, sake and bring to a boil.
  5. Add the bottom part of napa cabbage and add the chicken. Once the chicken starts to cook, add in noodles.
  6. Bring the heat to low and simmer for 1 minute and break the noodles apart.
  7. Add the vegetables and cover the pot. Bring it back to a simmer and cook till everything is cooked through.
  8. Pour over sesame oil on top to finish.

**Recipe is owned and created by Sanyo Foods Corp.

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Dish Type / Ethnic Cuisine
Main Dish