Subj : Crockpot Chicken - 13
To   : All
From : Dave Drum
Date : Tue Nov 05 2024 02:58 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Chicken Ramen W/Bok Choy & Miso
 Categories: Poultry, Pasta, Greens, Vegetables
      Yield: 4 servings
 
  3 1/2 lb Skin-on chicken leg
           - quarters
    1/2    Heaping cup sweet white or
           - yellow miso; more to taste
      2    Scallions; trimmed, halved;
           - more for topping
      3 cl Garlic; smashed
      4    Dried shiitake mushrooms
           - (opt)
      1    (5" X 3") piece dried kombu
           - (opt)
      1 lb Baby bok choy; cored, rough
           - chopped
      2 tb Tamari; more to taste
      2 tb Mirin; more to taste
     16 oz Ramen; cooked; drained

MMMMM--------------------------TOPPINGS-------------------------------
           Soft boiled eggs
           Sesame seeds
           Toasted nori sheets
 
  Put the chicken legs in a 5 to 8 quart slow cooker, and
  crumble the miso on top. Add the scallions, garlic
  cloves, shiitake mushrooms (if using) and 6 cups water.
  Stir well to combine. Cook until the chicken is tender,
  at least 4 hours and up to 6 hours on low. If it’s more
  convenient, you can let the slow cooker switch to warm
  after 6 hours. The soup will hold on warm for about
  another 2 hours before the chicken begins to dry out.
  
  Switch the heat to high. With a slotted spoon, remove
  the chicken, scallions, garlic and shiitakes, and place
  in a bowl. Set aside to cool. Stir in kombu, bok choy,
  tamari and mirin. Cover and let cook until the bok choy
  is wilted and tender, 5 to 10 minutes. Remove and
  discard the kombu. Coarsely shred chicken meat into the
  soup, discarding the skin, bone, scallions, garlic and
  shiitakes. Taste the soup and whisk in a few more
  spoonfuls of miso or tamari, if desired.
  
  Divide the noodles among 4 or 5 bowls, and ladle the
  soup on top. Top each with sliced scallion, a halved
  soft boiled egg, sesame seeds and a piece of nori.
  
  By: Sarah DiGregorio
  
  Yield: 4 to 5 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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