Quick & Flavorful Rotisserie Chicken Ramen: Your Go-To Easy Weeknight Comfort Meal
Discovering the Rotisserie Chicken Ramen recipe from the “Lucky Peach: 101 Easy Asian Recipes” cookbook has been a revelation, transforming my weeknight cooking routine into a journey of delightful culinary exploration. This incredibly satisfying dish has swiftly become my ultimate comfort food, offering a rich, flavor-packed experience that belies its simple preparation. While the broth may require a couple of hours to simmer to perfection, the minimal active effort involved and the incredible depth of flavor it yields make every moment well worth the wait. Prepare to be rewarded with a bowl of pure goodness that warms the soul and tantalizes the taste buds.
I’ve often expressed my keen interest in delving deeper into the world of Asian cuisine this year, a culinary realm where my experience, until recently, was quite limited. As someone who’s genuinely naive about many traditional Asian recipes, receiving the *Lucky Peach: 101 Easy Asian Recipes* cookbook in the mail felt like an extraordinary gift. For a cookbook enthusiast like myself, this collection promised endless inspiration and an accessible entry point into flavors I’d always admired from afar. My craving for authentic homemade chicken ramen had recently intensified after a friend raved about the incredible, mouth-watering version she and her partner regularly prepare. As I eagerly thumbed through the pages of my new *Lucky Peach* treasure, trying to decide which tantalizing dish to conquer first, one recipe immediately jumped out. “Rotisserie Chicken Ramen” – it felt as though this recipe was tailor-made for me, offering a delicious solution to my ramen longing with an ingenious shortcut that promised both ease and exceptional flavor.
The heart of any truly great ramen lies in its broth, and this recipe delivers a seriously unreal depth of flavor. While it does take a bit of time, the beauty of the broth-making process is its passive nature. You simply set it to simmer gently on the stove, allowing it to work its magic while you attend to other tasks, run errands, or simply relax. The aroma that fills your kitchen as the rich chicken carcass, aromatic ginger, and savory bacon slowly meld together is a sensory preview of the deliciousness to come. I had the pleasure of sharing this remarkable ramen with my mom on a particularly snowy day here in Denver, and the experience was nothing short of divine. We both found ourselves slurping in contented silence, each spoonful warming us from the inside out, until our bowls were completely empty. If that shared moment of quiet appreciation doesn’t speak volumes about the incredible quality of this recipe, I’m not sure what else could possibly do it justice. It’s more than just a meal; it’s an experience of comforting warmth and profound satisfaction.
Oh, and as a crucial piece of advice for anyone picking up the *Lucky Peach* cookbook: *you absolutely must make the soy sauce eggs*. Seriously, they are an absolute game-changer for this ramen, or any ramen for that matter. Marinated to perfection, these jammy, savory eggs add a layer of umami and a delightful textural contrast that elevates the entire dish. They are, in a word, exquisite – AH, such good. Very wow. Don’t skip them; they’re an essential component for achieving that truly authentic and deeply satisfying ramen experience. Their rich flavor and soft, custard-like yolks are an irresistible addition that truly completes the meal, making each spoonful even more memorable.
Beyond this stellar ramen recipe, the rest of the *Lucky Peach: 101 Easy Asian Recipes* cookbook is a delightful, somewhat sassy, and occasionally snarky ode to Asian cooking. What truly sets it apart is its clear focus on making Asian cuisine approachable, especially for someone who, like me, doesn’t always feel 100% confident navigating the intricacies of these recipes. The instructions are incredibly straightforward, the writing is engaging and fun to read, and perhaps most importantly, the photographs are refreshingly realistic. Unlike many high-gloss cookbooks that grace my shelves, filled with impossibly perfect dishes that seem unachievable for the home cook, *Lucky Peach* presents food that looks genuinely delicious and attainable. You know the type – those gorgeous cookbooks where you know deep down you’ll never be able to replicate the exact look because you aren’t a superhuman chef (or you’re a bit clumsy, like me). This book bypasses that intimidation factor entirely. You can actually cook these recipes, and they’ll turn out looking just as appetizing as they do in the photos! There’s a subtle but profound genius in that approach, making delicious Asian food genuinely accessible to everyone.
For all my fellow home cooks out there who have felt tentative about diving into the vibrant and diverse world of Asian cuisine, this book is an absolute must-have. It serves not just as a cookbook, but as a lifeline, guiding you with confidence and a touch of humor through recipes that might otherwise seem daunting. The beauty of its simplicity and the reliability of its results make it an invaluable resource for expanding your culinary horizons. Its approachability is what truly shines, transforming potential kitchen anxiety into genuine cooking joy. Next on my list to conquer is the slow cooker pho recipe featured in the book – I’ve heard incredible things about it, and I’m already anticipating another deeply satisfying meal. I’ll be sure to report back on that experience soon, but for now, immerse yourself in the comfort of this easy rotisserie chicken ramen. It’s a guaranteed crowd-pleaser and a perfect introduction to a world of flavor, demonstrating that delicious, authentic Asian cooking is well within reach for anyone, regardless of their prior experience. This cookbook truly demystifies the process, making gourmet flavors achievable right in your own kitchen.
Disclosure: I received this book from theBlogging for Books program in exchange for this review. As always, all opinions expressed in this article are entirely my own and reflect my genuine experience with the cookbook and its recipes.
Rotisserie Chicken Ramen: An Effortless Weeknight Delight
Ingredients for Rotisserie Chicken Ramen
- 1 rotisserie chicken whole or any leftover carcass
- 4 scallions
- 1 piece 1″ fresh ginger, thinly sliced
- 1 small carrot optional, for added sweetness and color
- 1 dried shiitake mushroom for deep umami flavor
- 3 slices bacon about 2 oz, for a smoky, savory note
- 12 C water
- 4 portions ramen noodles preferably fresh for best texture
- 8 t soy sauce for seasoning each individual bowl
- 2 cooked eggs optional but highly recommended; see Soy Sauce Eggs, page 50 in the Lucky Peach cookbook to make these!, halved
Instructions for Preparing Rotisserie Chicken Ramen
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If you’re starting with a leftover rotisserie chicken carcass, begin by carefully scavenging it for any remaining good, meaty bits, and set these aside. If you’ve purchased a whole cooked chicken specifically for this recipe, then meticulously cut away the breast meat and reserve the drumsticks. Using your fingers, gently shred off the tender leg meat, focusing on the larger, more substantial pieces that detach easily. Don’t worry about getting every last scrap; leaving plenty of chicken on the carcass will contribute significantly to a flavorful soup base. Pull or slice the reserved chicken meat into bite-size pieces and refrigerate them while you prepare the rich, aromatic broth.
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Break the chicken carcass into a few manageable pieces and place them into a large stockpot. Prepare the scallions by trimming off their roots and the dark green parts; add these trimmings to the pot. Thinly slice the white and tender green parts of the scallions and set them aside to use as a fresh garnish for the finished soup. Now, add the thinly sliced ginger, the small carrot (if you’re using it for extra sweetness and body), the dried shiitake mushroom (a powerhouse of umami), and the bacon slices to the pot. Pour in the 12 cups of water and bring the mixture to a rolling boil. Once boiling, reduce the heat to a steady, rollicking simmer, and diligently skim off any froth or impurities that collect on the surface during the initial 10 minutes of simmering. This crucial step helps to ensure a clear and pure broth.
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Continue to cook the broth at a steady simmer until its liquid volume is reduced by approximately one-third, leaving you with about 8 cups of intensely flavored broth. This reduction process typically takes around 2 hours, allowing all the ingredients to impart their essence. Once reduced, carefully strain the broth through a fine-mesh sieve, discarding the spent solids. The shiitake mushroom, having softened and absorbed flavor, is often quite delicious and tender at this stage; you can choose to save and thinly slice it to use as an additional garnish for the finished dish. The remaining solids, however, should be discarded. The rich broth is now ready to be used immediately, or it can be refrigerated in an airtight container for up to 2 days, making it perfect for meal prepping.
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To serve your delicious ramen: Bring the prepared broth back to a strong simmer. While the broth heats, cook the ramen noodles according to their package directions. Once cooked, drain the noodles very thoroughly to prevent them from diluting the broth, and divide them equally among 4 deep soup bowls. Ladle a generous portion of the hot, aromatic broth over the noodles in each bowl. Season each individual bowl with 2 teaspoons of soy sauce, then top with a portion of the reserved cooked chicken meat and the thinly sliced scallions. For an extra layer of flavor and texture, add half of a perfectly cooked egg (especially those delightful Soy Sauce Eggs!). Feel free to customize further with any other desired garnishes you might have on hand (see the following pages in the Lucky Peach cookbook for more fantastic ideas!). Serve and eat immediately to enjoy the ramen at its peak freshness and warmth.
Chef’s Notes & Tips for Perfect Rotisserie Chicken Ramen
We completely understand that two hours can seem like a long time for a weeknight meal, and we certainly don’t want to make you do anything you’re not comfortable with in the kitchen. However, through extensive testing, we’ve found that 2 hours is truly the sweet spot for optimal flavor extraction from the chicken carcass and vegetables, as well as for achieving the perfect reduction and concentration of the broth. The good news is that this is largely passive cooking time. You’re not actively stirring or tending to it for the entire duration. During this simmering period, you’ll have plenty of time to tackle other tasks, maybe meal prep other dishes, catch up on your favorite old Eddie Murphy movie, or simply stare endlessly into the antisocial abyss that is your smartphone! The depth of flavor you get at the end is undeniable and absolutely worth the hands-off waiting.
BUT BUT BUT Why do I have to skim it? What’s the point?
Skimming the broth during the initial 10 minutes of simmering serves several important purposes beyond just removing impurities. Firstly, it subtly forces you to pay closer attention to the hardness of the simmer, helping you observe the water level in the pot, and generally “get to know” your broth as it develops. More importantly, we discovered that when using a rotisserie chicken (as opposed to plain old raw chicken), there tends to be a considerable amount of rendered grease and other solids that can emulsify in a rather muddy, unappealing way. In our early attempts at developing this broth recipe, we skipped the skimming step, and the resulting broth came out quite murky and, frankly, tasted somewhat flat and less vibrant. Implementing this brief skimming approach yields a significantly cleaner-tasting and clearer soup, which is fundamental to a truly excellent bowl of ramen. It’s a small step that makes a huge difference in the final clarity and flavor profile of your homemade Rotisserie Chicken Ramen.
Don’t forget to Pin this Rotisserie Chicken Ramen recipe to your favorite boards for easy access to this amazing weeknight meal!
