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

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