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.
You can cook Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen
- Prepare 1 of bird worth Chicken stock.
- Prepare 1200 ml of Water.
- You need 90 ml of Uncooked white rice.
- You need 1 of Japanese leek.
- It’s 1/2 piece of a thumbtip Ginger.
- Prepare 1 of hakata style mizutaki hot pot (A recipe using this white soup:).
- Prepare 1 of rich white chicken soup ramen (Another recipe using this white soup:).
I love White Chicken Chili and for the days where I don't have time to make it myself, this is the way to go. It tastes great, I just wish it was lower in sodiu. Variations: Add chopped fresh escarole, frozen meatballs, or cooked white beans to soup when starting to cook. If preparing at home, a pat of butter may be added, or cooked rice, pasta, spaetzle, noodles, or ravioli or a can of white beans to vary the soup.
Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen step by step
Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess..
Chop the leek into 5 cm pieces. Slice the ginger thinly..
Put water, the parboiled and cleaned chicken, leek and ginger in a pot. Add uncooked rice and bring to a boil over high heat..
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..
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..
Return the chopped chicken to the soup. Strain the soup through a fine mesh sieve 2 to 3 times, and it's done..
The completed soup is not seasoned. Use it for mizutaki hot pot or ramen..
We make this with a Thermos Shuttle Chef. If you have a pressure cooker, you should be able to make this soup even faster..
Place the chicken wings and chicken feet in a large stockpot and cover with cold water. Heat over high heat and bring to the boil. Remove from heat as soon as boil is reached, carefully strain, gently rinse, and return chicken to pot (see note). 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.
