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LEMON CHICKEN PAITAN

// MAKES 4 BOWLS

Roasted lemony chicken, aka “Lemon Up the Butt Chicken” was one of the first recipes I mastered when I was learning to cook, and to this day it’s one of my death-row meals. So when I began my journey as ramen otaku, it only made sense for me to translate my love for lemon chicken into a ramen, and thus, the Lemon Chicken Paitan was born. The charred lemon helps balance the rich paitan chicken broth, and the shredded chicken on top makes great use of any leftover meat you may have.

Note

This recipe assumes that you have broth, tare, and fats already made. From there, plan to make all the toppings before assembling bowls. (For more on ramen assembly instructions, see this page.)

EQUIPMENT NEEDED

Baking dish large enough to fit two full-size chicken breasts

Small cast-iron or heavy skillet

Large stockpot with strainer or double boiler with holes

Large pot for broth

FOR RAMEN:

1 lemon

8 tablespoons Shio Tare (best made at least 1 day in advance)

4 tablespoons chicken fat

6 cups paitan broth

18 ounces fresh ramen noodles or 12 ounces dried

FOR TOPPINGS:

2 chicken breasts (or 2 leftover cooked breasts)

2 teaspoons salt

½ cup paitan broth

2 cups thinly sliced hearty green such as mustard greens or collards

4 tablespoons thinly sliced scallions (green parts only)

2 Ramen Eggs

  1. Preheat the oven to 375°F.

  2. Make the shredded chicken: If you have leftover cooked breasts from making the broth, simply shred those and move on. If you do not, season the breasts on both sides with the salt. In a baking dish, place the ½ cup paitan and the seasoned chicken, cover with foil, and bake for 30 minutes, or until the juices in the thickest part of the chicken run clear when a knife is inserted. Allow the chicken to rest until it is cool enough to handle, then shred by hand and set aside.

  3. Make the charred lemon juice: Cut the lemon in half. Heat a cast-iron skillet over high heat until it reaches its smoke point. Add the lemons, cut side down, and cook until they sizzle and begin to char, about 8 minutes.

  4. Let cool, then juice the lemons, straining any seeds or solids. Discard the spent halves and set the juice aside.

  5. Blanch the greens: In a large pot over high heat, bring 4 quarts of water to a boil. Prepare an ice bath in a large bowl.

  6. When water is boiling, add the broccolini and cook for about 30 seconds. Immediately plunge the broccolini in the ice water, pat dry, and set aside.

ASSEMBLY:

  1. Fill your biggest pot three-quarters full with water over high heat to bring the water to a boil, ideally with a strainer (or double boiler with holes) that fits into it.

  2. Meanwhile, make sure your serving bowls and all toppings, tare, and fats are laid out for easy access. Mark each serving bowl with 2 tablespoons of the tare, 1 tablespoon of the chicken fat, and ¼ teaspoon of the charred lemon juice.

  3. In a separate large pot affixed with a temperature gauge over medium heat, heat the broth to 190°F (do not boil).

  4. Slice the ramen eggs in half and set aside.

  5. Cook the noodles according to the package instructions, minus a few seconds of cooking time, as the noodles will continue to cook in the hot broth.

  6. When the noodles have about 30 seconds of cooking time left, ladle 1½ cups of broth into each bowl. When the noodles are done, pull the strainer containing them out of the hot water, and using chopsticks, divide the noodles as evenly as possible among the serving bowls, working as quickly as you can.

  7. Once the noodles are in, use chopsticks to lightly stir them around, so that broth and fat evenly coat each noodle. Then grab as many noodles as possible, pull them upward out of the broth, and lay them flat across the top, creating a sort of raft on which to lay the toppings.

  8. To each bowl, add 1 cup of the shredded chicken, ½ cup of the broccolini, 1 tablespoon of the scallions, and half an egg. Serve immediately.