Mofongo Ramen
Crispy Chicken, Cilantro, Soy-Cured Egg, Scallions, Chicken Broth
Chef Jose Mendin of Pubbelly | Miami
Adapted by StarChefs | April 2017
INGREDIENTS
Chicken Broth:
Yield: About 6 quarts
Vegetable oil
1 white onion, finely chopped
2 tablespoons finely chopped garlic
4 red bell peppers, diced small
2 chicken thighs
4 Goya sazón packets
1 bunch cilantro, finely chopped
3 quarts chicken stock
2 cups Kikkoman soy sauce
8 ounces miso paste
Mofongo:
Yield: 2 servings
Oil for deep frying
1 peeled green plantain, cut into 20-inch rounds
1 cup pulled confit pork belly
1 teaspoon finely chopped garlic
1 teaspoon butter
Salt
Black pepper
Salt and Pepper Chicken:
Yield: 2 servings
Oil for deep frying
6 ounces very thinly sliced chicken breast
1 quart egg whites
3 cups corn starch
1 tablespoon fried garlic
1 teaspoon sea salt
1 teaspoon Ground black pepper
1 teaspoon thinly sliced pickled red onion
METHOD
For the Chicken Broth:
In a large saucepot over high flame, heat oil and sauté onions, garlic, and peppers until onions are translucent. Add chicken thighs, browning on all sides. Add sazón and cilantro; cook 5 minutes. Add chicken stock and 3 quarts water. When mixture boils, decrease heat to medium and simmer 45 minutes. Add soy and miso and simmer 10 minutes. Strain and keep warm.
For the Salt and Pepper Chicken:
Heat deep fryer to 350°F. In a bowl, submerge chicken in egg whites. In a separate bowl, lightly dredge chicken in cornstarch and fry until crisp; drain. Transfer fried chicken to a mixing bowl and toss with garlic, salt, pepper, and pepperoncino. Keep warm.
For the Mofongo:
Heat deep fryer to 350°F. Fry plantain rounds and pork belly until golden, about 1½ minutes; drain. Using a large mortar and pestle, mash plantains and pork belly together with garlic and butter, mashing until fully combined. Season with salt and pepper. Lightly pack mofongo into a small soup cup, bowl, or mug. Keep warm.
To Assemble and Serve:
In a large pot of boiling salted water, cook noodles; drain. Divide noodles between 2 serving bowls. Add ½ cup of Chicken Broth to each. Release Mofongo from cup onto noodles. Garnish each with Salt and Pepper Chicken, half a soy-cured egg, scallions, sprouts, cilantro, and pickled onion.
