Chicken Ramen

Method10 steps · about 2 hr 45 min

1. 1

   Step 1: Place all 900 g chicken bones and 450 g wing tips in a pot and cover with separate blanching water. Bring to a boil until the surface blood and impurities coagulate, then carefully drain away this blanching water using a colander and utensils. Keep the bones and wing tips for the stock. Do not wash raw chicken in the sink; clean hands, tools and surfaces after handling it.

   Uses 900 g chicken bones · 450 g chicken wing tips · Water, enough to cover chicken bones and wing tips for blanching; discarded

2. 2

   Step 2: Put the leek (1) pieces, ginger (1 piece) coins and unpeeled garlic cloves (4 large) in a small saucepan and cover with vegetable oil. Gently fry over medium-low heat for about 30–40 minutes, until the aromatics are dark brown but not burnt.

   Fry aromatics 30–40 min · 35 minUses 1 small leek, cut into 4 pieces · 1 piece fresh ginger, 1½ inches long, sliced into 8 coins · 4 large garlic cloves, unpeeled · Vegetable oil, enough to cover the leek, ginger and garlic in a small saucepan

3. 3

   Step 3: Check that your pressure cooker can hold this batch within its manufacturer's maximum fill level. Add the blanched chicken bones and wing tips, the 3-inch piece of konbu and all 10 cups stock water. Bring to a boil uncovered and skim off surface scum until no more appears. Remove and discard the konbu. Drain the fried leek, ginger and garlic from their oil and add all those aromatics to the cooker.

   Uses Blanched chicken bones and wing tips · 1 piece dashi konbu, 3 inches long · 10 cups water for the pressure stock · Fried leek, ginger and garlic, drained from frying oil

4. 4

   Step 4: Turn off the heat and seal the pressure-cooker lid according to its instructions. Set to HIGH pressure, bring up to pressure over high heat, then lower the heat to maintain the manufacturer's steady high-pressure setting. For the source stovetop regulator this is a gentle whistle. Cook for 1 hour AT HIGH PRESSURE. Turn off the heat, allow the pressure to fall naturally and confirm the cooker is fully depressurized before opening.

   Uses Chicken bones, wing tips, fried aromatics and water in pressure cooker

5. 5

   Step 5: As soon as the depressurized stock can be handled safely, pour it through a large strainer into a clean container. Press the softened solids with a sturdy utensil to extract the creamy liquid, then discard the solids and pass the stock through an extra-fine sieve. Continue with the recipe while it is hot, or divide it into shallow containers and refrigerate promptly, within 2 hours, at 4°C or colder. Avoid leaving the whole pot out to reach room temperature.

   Uses Fully pressure-cooked chicken stock and solids

   
6. 6

   Step 6: Skim excess fat from the strained stock, leaving a little behind, and save the skimmed chicken fat for step 7. If the stock was refrigerated, lift off the set excess fat with a spoon. Measure the stock: reduce it by boiling if there is more than 6 cups, or add only enough separate water to bring it to 6 cups if there is less.

   Uses Strained creamy chicken stock · Water, only if needed to bring the strained stock to 6 cups

7. 7

   Step 7: To make the scallion oil, heat all ¼ cup toasted sesame oil with about 2 tablespoons of the skimmed chicken fat in a small saucepan over medium heat. Add all the minced whites from 3 scallions and fry until medium to dark brown. Turn off the heat, stand back and carefully add the separate 1 tablespoon soy sauce for the oil; it will sputter. Set this caramelized scallion oil aside.

   Uses ¼ cup toasted sesame oil for scallion oil · About 2 tablespoons skimmed chicken fat · White parts of 3 scallions, minced · 1 tablespoon soy sauce for scallion oil

   
8. 8

   Step 8: Put all 6 cups measured chicken stock in a pot. If it was refrigerated, reheat the stock to 74°C before continuing. Add the separate 1 tablespoon soup soy sauce, all 1 tablespoon salt and 1 cup unsweetened soy milk. Gently heat the soup and keep it hot for serving.

   Uses All 6 cups measured chicken stock · 1 tablespoon soy sauce for soup · 1 tablespoon salt for soup · 1 cup unsweetened soy milk

9. 9

   Step 9: Boil all 4 portions ramen noodles in a separate pot of water according to their package directions, then drain. Have the hot soup and any ready toppings at hand so the noodles can be served promptly.

   Uses 4 portions ramen noodles, cooked according to their package · Water for boiling the 4 portions ramen noodles, drained

10. 10

    Step 10: Divide the already cooked noodles between four bowls and pour all the hot soup over them. Add any chosen ready boiled egg, menma, shredded scallion and cooked chicken chashu toppings. Drizzle on some of the prepared caramelized scallion oil to taste and serve immediately; keep any remaining oil separately.

    Uses Cooked drained ramen noodles · Hot seasoned chicken-soy-milk soup · Caramelized scallion oil · Ready boiled eggs, optional topping · Ready seasoned menma bamboo shoots, optional topping · Shredded scallions, optional topping · Ready cooked sliced chicken chashu, optional topping