Chikin Ramen From Nissin

(Japanese follows. / 日本語は以下へ続く。)

This instant ramen called Chikin Ramen produced by Nissin Food Products Co., Ltd. is one of my all-time favorite instant ramen.
Until now I didn't realize that the the English spelling was "Chikin" instead of "Chicken."
There's no definition why the name is spelled "chikin" so I'm not sure if it's intentionally or just by mistake.

* I asked Nissin the other day about the spelling, and they kindly replied to me that it's Romaji spelling, thus it's not mistake or there's no special meaning for the spelling.

The very first Chikin Ramen was launched on August 25, 1958, and since then, this day is called "Birthday of Chikin Ramen."
And Chikin Ramen spread the word "ramen" widely in Japan superseding Shina-Soba and Chuuka-Soba, the former term used for ramen.
Not me, but some people like adding an egg to Chikin Ramen (like the image photo on the bag) but it's hard to make the unstable raw egg stay in the place.
In 2003, they improved the noodle and made an "egg pocket" in the center of the noodle so that it's easier to place egg on the noodle in a bowl.

It's hard to see in the photo, but in the center, there's a little pocket.
And the noodle is supposed to be a perfect circle but while shipped or carried, the noodles get crashed.
But one of my favorite part of Chikin Ramen is that you can eat the noodle as it is, so while cooking, I love eating the fallen and broken noodles as if they're crispy snacks.

You can either cook in a pot with boiling water for 1 minute or in a bowl for 3 minutes after pouring boiling water.
But to use a bowl requires less to clean up, I always use a bowl.

Right after I poured hot water in.
In 2 minutes or less, the noodles are already becoming softer.

I don't add an egg, but there's a how-to for perfect egg on Chikin Ramen.
1. Make the bowl warm with hot water.
2. Have a egg at room temperature.
3. Use a narrow-mouthed kettle to pour little by little.
4. Pour hot water between egg white and egg yolk slowly and egg white firms perfectly.

The soup is made with 100% domestic chicken and no pork or beef is used.
It's soy sauce based and salty, but with chicken broth, it's very flavorful.
Depend how you like the soup to be, you can use more or less hot water to make it suit your preference.
Also, though it says "let it sit covered for 3 minutes," it cooks fine without using a cover and you can eat it before 3 minutes if you like al dente ramen.

On the package, little yellow chick says, "Sugu Oishiii, Sugoku Oishii" and this means this Chikin Ramen is cooked fast and tastes very good.Like the catch phrase, Chikin Ramen always tastes so good!

You might be interested in Chikin Ramen Rice Ball, too.

<Nutrition> --- per 1 package (85g)
Calories: 377kcal
Protein: 8.2g
Fat: 14.5g
Carbohydrate: 53.6g
Natrium: 2.2g
Sodium Chloride Equivalent: 5.6g


* 先日、日清に問い合わせたところとても丁寧に回答を下さり、「ローマ字表記になっていて、





1. 熱湯を注ぐなどし、どんぶりを温める。
2. 卵を常温に戻しておく。
3. 少しずつお湯を注ぐため、細口のやかんを使う。
4. 白身と黄身の間にゆっくりとお湯を注ぐと、白身が綺麗に固まる。



関連記事: チキンラーメンおにぎり

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4 件のコメント :

  1. I went to their museum in Yokohama last year! It was a wonderful experience because we got the chance to try making our own chikin ramen. Chikin ramen is delicious though it's a bit salty for me. And unlike other instant noodles, which has separate packets for the spices, I can't pour the amount of spices to my own liking for this ramen.

    1. That's neat! I always wanted to go there but haven't got a chance yet ;(
      Ah,,, it's a little messy, but if the soup is too salty, you can train a bit and add hot water to dilute it.
      Or you can pour hot water more than it's directed.

    2. Haha, that's what I did. I threw away some of the "soup", drain the noodles and pour another batch of hot water so it's less salty :-) And guess what, although it's salty, just like you, I can't help munching the broken pieces inside the package too.

    3. Oh, you did? Hahaha.
      I sometimes intentionally break the noodles just to eat them :D