Instant Rotisserie Ramen
The richness from the skin and bones provides the full-bodied mouthfeel of good chicken stock. Feel free to use quality ramen over the cheap, college-dorm staple.
1 small rotisserie chicken
4 ounces fresh ginger, peeled and chopped
4 ounces soy sauce
4 packages instant ramen, your choice
4 heads Shanghai baby bok choy or 5 ounces regular bok choy, sliced ½-inch thick
1 package (3½ ounces) maitake mushrooms, separated or shiitake mushrooms, caps sliced thin and stems finely chopped
4 teaspoons chili-infused canna oil*
2 stalks green onions, cut on a bias
Pull meat from chicken; set aside. Place chicken bones, skin and ginger in a medium-sized saucepan. Fill with cold water to cover; bring to a boil. Turn the heat to low and simmer for 25 minutes. Strain, discarding bones, skin and ginger.
Stir in soy sauce and return broth to the saucepan. Boil the ramen according to the package instructions, setting aside the seasoning packets; drain and toss lightly with 1 flavor packet. Divide among four bowls, along with the chicken.
Rinse, trim and separate the bok choy. Add it to the broth with the mushrooms, bring to a boil and remove from heat. Ladle broth into the bowls and stir. Drizzle with chili-infused canna oil and garnish with green onion. Makes 4 servings, each about 20 mg THC using a 20 percent THC strain. *Use the search bar to find the recipe on this site.