Recipe: Yummy Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen

Posted by MAU 7

Selasa, 15 September 2020

Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen. The uniqueness of Chicken Paitan Ramenis the milky white broth (paitan broth) made from chicken. Some chicken paitan broths are very thick and rich but my broth is thin and not too rich. The chicken slices as a topping go well with the chicken-based ramen soup.

But the same can't be said for tori paitan ramen, which has as its base a chicken broth that's similarly rich and creamy, and every bit as tasty as a tonkotsu. The base of the soup broth is kombu dashi.; Thinly sliced beef or pork is cooked in the broth along with other ingredients.; Mizutaki. The base of the soup broth is water or kombu dashi.; Chicken is cooked for a long time to make the soup broth prior to the meal.; Minimal ingredients are used so they won't overpower the rich, savory chicken soup.; A Regional Hot Pot from Kyushu. You can have Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen

1. It's 1 of bird worth Chicken stock.
2. Prepare 1200 ml of Water.
3. It's 90 ml of Uncooked white rice.
4. You need 1 of Japanese leek.
5. It's 1/2 piece of a thumbtip Ginger.
6. Prepare 1 of hakata style mizutaki hot pot (A recipe using this white soup:).
7. You need 1 of rich white chicken soup ramen (Another recipe using this white soup:).

There is nothing better than a rich, warming broth on a cold day, and this Instant Pot Chicken Ramen does the trick.. Open pot and stir in bok choy. Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.

Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen step by step

1. Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess..
2. Chop the leek into 5 cm pieces. Slice the ginger thinly..
3. Put water, the parboiled and cleaned chicken, leek and ginger in a pot. Add uncooked rice and bring to a boil over high heat..
4. Watch the pan so that it doesn't boil over. If any scum rises to the surface, skim it off. Turn the heat down to low, cover with a lid and simmer for at least 30 minutes..
5. Put the soup into a food processor or blender in several batches, chicken, leek, ginger and all, and process until the chicken is finely chopped..
6. Return the chopped chicken to the soup. Strain the soup through a fine mesh sieve 2 to 3 times, and it's done..
7. The completed soup is not seasoned. Use it for mizutaki hot pot or ramen..
8. We make this with a Thermos Shuttle Chef. If you have a pressure cooker, you should be able to make this soup even faster..

To Serve The Ramen: Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. When cool enough to handle, use tongs to transfer chicken from the pot to a container. Stir in your garlic, ginger, chili paste, miso paste, and mirin, and ¼ cup of the chicken stock. Cook for a few minutes until all the ingredients create a thick sauce. Now slowly pour in the rest of the chicken stock, cover with a lid, and bring to a boil.

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