Immunity Chicken Ramen - Recipe by Gevity Rx

Ingredients

Sticky chicken marinade:

2 Tbs coconut aminos sauce
2 garlic cloves, finely chopped
2 boneless chicken thighs, skin on or off
1/4 tsp cayenne pepper (optional)

Sticky glaze for chicken:

2 tsp coconut sugar
2 Tbs coconut aminos

Immunity ramen:

4 cups filtered water
4 tsp Populate Body Glue (or to taste)
2 spring onion stalks, trimmed and halved
2 garlic cloves
2.5 cm piece of ginger, sliced
2 red chillies (optional)
1/4 cup coconut aminos
1 pack gluten-free ramen noodles

Soft-boiled eggs:

2 large free-range eggs

Steamed greens:

1 bunch bok choy or other Asian green
Coconut aminos
Garlic

Ramen toppings:

4 stalks spring onions, finely sliced
Soft-boiled eggs
Chilli garlic oil, or chopped chilli
Sesame seeds

Method

Sticky chicken:

Add all marinade ingredients to a bowl and mix well to coat the chicken thoroughly. If time allows, marinate for at least 1 hour.

Preheat the oven to 180 °C and line a tray with baking paper.

Place the chicken thighs on the tray, evenly spaced, and roast for 15 minutes.

While the chicken is cooking, mix the coconut sugar and coconut aminos for the glaze.

After 15 minutes, flip the chicken and spoon the glaze over. Cook for an additional 10-15 minutes. Remove from the oven, let cool, and slice into 1 cm thick strips. Set aside.

Immunity ramen:

Set up two pots on the stove – one for the broth, the other for the noodles.

In pot 1, add the filtered water, Populate Body Glue, ginger, garlic, spring onions, chilli (if using) and coconut aminos. Bring to a boil, then reduce to medium heat and simmer for 15 minutes.

In pot 2, bring water to a boil and cook the ramen noodles according to package directions.

After 15 minutes of simmering, strain the broth to remove the garlic, ginger, chilli and spring onions. Return the strained broth to the pot.

Soft-boiled eggs:

Bring a pot of water to a boil. Carefully lower the eggs into the water and cook for 6 to 6 1/2 minutes.

Once done, transfer the eggs to cold running water or an ice bath for a few minutes. Peel and set aside. (This can be done before preparing the ramen).

Steamed greens:

Wash and cut greens into edible pieces.

Toss the greens with coconut aminos.

Heat a non-stick pan with a little unflavoured coconut oil and flash-fry the greens with garlic for 2-4 minutes.

To serve:

Divide the immune-boosting broth between two bosls. Add ramen noodles.

Top with wilted greens, sliced sticky chicken, soft-boiled eggs, spring onions, sesame seeds and opther toppings of your choice.

Credits: Gevity Rx

Photo Credits: Gevity Rx