Japanese sticky chicken made with only five basic pantry staples. Umami-packed, slightly sweet, and perfect for a quick Sunday dinner!Continue reading “Five Ingredient Japanese Sticky Chicken”
This is not what normal college kids do. I’m aware of that.
I totally fathom that most kids (half) boil a pot of water, throw the noodles in for way past the recommended time until they’re soggy mush, and then accidentally drop the foil packet into the scalding water before dipping their fingers in, ripping it open, all while screaming a list of profanities and cursing corporate ramen companies worldwide.
I really understand that.
I’m just not a normal college kid.
For instance, my roommates and I had a huge Friendsgiving meal last night starting with crostini, roasted garlic, and truffle goat cheese appetizers, plenty of roasted chicken breasts (we couldn’t find turkey breasts oooops), mashed potatoes, cranberry sauce, roasted multi-colored carrots, stuffing, and ending with homemade chocolate cream pie.
Oh yeah, and plenty of Frank Sinatra and old-fashioneds.
Like I said, not normal.
That’s why when I started watching The Mind of a Chef on Netflix, and got a whole history lesson on ramen, I knew I had to try a new approach to the little crinkly plastic wrapped package of noodles and MSG I normally pass in the store.
Hence “not so college-y ramen”.
2 boneless pork chops
4 cups chicken broth
1 package ramen (get rid of that foil flavor packet!!!)
2 cloves garlic, minced and divided
1 tsp. ginger, grated
3 Tbs. soy sauce, divided
1 Tbs. brown sugar
1 carrot, grated
1/4 c. frozen corn
1 Tbs. chives, chopped
Toppings: Thai Marinated cucumbers, Siracha, bean sprouts, seaweed, whatever you have (which is what I did).
*Please note that the sun going down at 4:30 means not so great pictures. I ask that you kindly understand.*
Place pork in a bag. Mix in 1 Tbs. soy sauce (or more, I kind of just eyeballed), 1 Tbs. brown sugar, 1 clove garlic, salt, and pepper. Marinate for 30 minutes, or overnight if you prefer.
Cook your pork chop until nice and golden brown.
Uh, bad pic wow. But yeah, nice and golden brown is the point I’m trying to get across. Then slice it!
Grate your carrot. You can do it on a paper towel if you’re really fancy like me.
Heat a little bit of oil in your soup pot.
Brown your garlic and ginger.
Pour in your chicken broth. Get ready for some blurry pics. I just got a new camera so I’m still learning to use it!
Add your carrots, corn, and chives.
Add soy sauce (blurry pic ah!). Bring the liquid to a boil.
And your noodle square. And some salt and pepper, if you like. Cook according to package directions.
Serve with your desired toppings!
Much better than MSG ramen! Still not great for you, but still way healthier and much yummier! Enjoy college and non-college students, alike.
Song of the Day: Buddy Holly–Weezer