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Craving ramen or chicken noodle soup? Master chef John Zhang shares tip on how to make delicious ramen with char siu pork, plus satisfying chicken noodle. The best Char Siu recipe with perfect Cantonese BBQ char siu pork and sweet char siu sauce.

Alright, don’t linger, let’s course of action this sublime tender char siu for ramen menu with 9 substances which are surely easy to receive, and we have to process them at the very least through 12 measures. You should expend a while on this, so the resulting food could be perfect.

Composition of Sublime Tender Char Siu for Ramen:

1. Prepare 1 3/10 kg - Pork belly block
2. Prepare 2 for Chicken breast (see helpful hints)
3. Take 500 ml - Soy sauce
4. Give 1000 ml of Water
5. You need 200 ml - Sake
6. Require 50 ml of Mirin
7. Need 110 grams for Sugar
8. You need 2 clove of of garlic, 2 knobs of ginger Garlic, ginger
9. Require 1 stalk for ※Scallion (green part)

The most important thing for making good char siu is to leave it submerged in the broth. A delicious ramen noodle soup, with lots of noodles and delicious homemade Char Siu pork to make it nice and hearty. Have you ever had a soup that just I made my Char Siu (it's quick and easy with a pork tenderloin and a few pantry items). Of course, if you are lucky enough to have ready access to.

Sublime Tender Char Siu for Ramen how to cook:

1. Try to find meat with as little fat as possible.
2. Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way.
3. For those of you making ramen brothto go with this, slow-cook the meat for two hours. Otherwise, go to Step 4.
4. Put the meat in a pot with enough water to cover. Mix together everything from the soy sauce to the ginger, add to the pot, and cook over medium heat. For those who skipped Step 3, add the ※ ingredients now.
5. Skim off the scum, then cover with a small lid that sits right on top of the food (a drop lid, or otoshibuta, a sheet of aluminum foil can be substituted), and simmer over low heat. For those of you who are making soup, cook for 2 hours. For those of you who aren't, cook between 3 and 4 hours.
6. The meat is perfectly cooked when a skewer can be inserted easily and cleanly into the meat. Leave the meat soaking in the liquid overnight (this is crucial).
7. Remove the meat from the liquid, wrap in cling wrap, and refrigerate.
8. It's easier to cut when chilled. Serve in ramen or over rice, or as a snack with pickled bamboo shoots (menma) and ra-yu spicy sesame oil..
9. Here's what it looks like on ramen. I have a lot of ramen recipes on my page, so have a look.
10. This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil. The chicken is so tender, it's falling apart!
11. I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top.
12. Note: Refrigerate the broth, remove the fat that rises to the surface, and you've got a great sauce. It's perfect for using as stock for stir fry or soup.

A cheat sheet about regex in Sublime Text. There's char siu, whole roasted ducks, soy sauce chicken, five-spiced roast pork with the crunchiest skin imaginable. Char Siu is one of my favorite dish to cook because of it is so easy to make and handle. Even if we cannot eat all of them once, it goes so Usually pork butt is recommended for char siu as it has the perfect lean and fat ratio and is quite tender. But if you do not like fat, pork tenderloin can work fine too.

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