Chicken Paitan Ramen

Method12 steps

1. 1

   Step 1: Chop every raw chicken carcass (1 kg) into about eight smaller pieces. Remove any attached organs or debris from the backbones using a clean working surface; keep the pieces together for the broth. Clean the board, knife and hands after handling raw chicken.

   Uses 1 kg raw chicken carcasses

2. 2

   Step 2: Put all the prepared chicken carcasses and raw chicken feet (500 g) in a pressure cooker. Add up to 3 litres of water, using less whenever needed to keep the ingredients and water within the cooker’s permitted maximum fill. Leave the lid off and bring to a boil.

   Uses All prepared carcass pieces · 500 g raw chicken feet · Up to 3 L water, reduced as needed to stay within the pressure cooker’s permitted fill level

3. 3

   Step 3: While the pot boils, skim off the scum until only a little white foam surfaces in a few places. Occasionally stir and press the bones with a wooden spatula to help cloud the broth.

   Uses The complete open broth pot

4. 4

   Step 4: Peel the onion (1) and cut into large pieces. Halve the garlic head (1) horizontally, cut both scallion stems (2) into 10 cm lengths, and halve and bruise the ginger (30 g). Add all these aromatics to the broth pot. Bring back to a boil and skim once more, then fit the pressure-cooker lid according to its instructions.

   Uses The complete skimmed pot · 1 onion, peeled and cut into large pieces in step 4 · 1 whole head of garlic, halved horizontally in step 4 · 2 scallion stems, cut into 10 cm lengths in step 4 · 30 g ginger, halved and bruised in step 4

5. 5

   Step 5: Pressure-cook the broth for forty minutes at pressure. Release pressure and open the cooker safely following its manufacturer’s instructions; do not open while it remains pressurised.

   Uses The complete closed pressure-cooker batch

6. 6

   Step 6: Strain the cooked broth through a sieve into a saucepan, keeping only the cloudy liquid and discarding the bones and spent aromatics. The author’s batch makes about 800–1000 ml. If a reduced initial water fill has left less than 800 ml, add enough of the separate top-up water to reach 800 ml, then bring that topped-up broth to a boil.

   Uses The complete cooked broth batch · Additional water only if needed to bring a reduced-water broth batch to 800 ml

7. 7

   Step 7: If using the optional milk (2 tbsp), stir both tablespoons into the whole strained broth batch. Bring the broth to a boil, then turn the heat off. Keep the broth hot for assembly.

   Uses The complete strained broth batch · 2 tbsp milk for the whole broth batch, optional

8. 8

   Step 8: Put both tablespoons of the ready-made Shio Ramen Salt Flavouring Base (2 tbsp) in one serving bowl. Wash and split the bok choy (1 bunch) vertically, quartering a very thick cluster if needed. Blanch it in separate boiling water for about one minute until the white stems soften, then drain.

   Blanch bok choy until the stems soften · 1 minUses 2 tbsp prepared Shio Ramen Salt Flavouring Base containing dried scallops and bonito flakes · 1 bunch bok choy, halved vertically and blanched in step 8 · Separate water for blanching bok choy, as needed

9. 9

   Step 9: Boil separate water in a saucepan. Cook the 80–100 g fresh egg noodles according to their packet directions and your preferred firmness, then drain well.

   Uses 80–100 g fresh egg ramen noodles · Separate water for cooking ramen noodles, as needed

10. 10

    Step 10: Measure 400 ml of the hot finished broth into the bowl containing the salt flavouring and mix. Taste and add the separate final salt only if needed. Keep the remainder of the broth separate for another use and refrigerate it promptly once cooled briefly.

    Uses 400 ml hot broth from the finished batch · All measured flavouring in the serving bowl · Salt to adjust the finished ramen soup, only as needed

11. 11

    Step 11: Add all the cooked, drained noodles to the seasoned broth in the serving bowl.

    Uses The complete seasoned broth bowl · All cooked drained noodles

12. 12

    Step 12: Halve the ready hard-boiled egg (1). Wash and finely chop the garnish scallions. Arrange the four ready-cooked chicken-roll slices, blanched bok choy and both egg halves over the noodles, scatter with the chopped scallions and serve the single bowl immediately.

    Uses The complete hot ramen bowl · All blanched bok choy · 4 slices ready-cooked Salt Chicken Rolls made with chicken breast · 1 ready hard-boiled egg, halved for serving · Scallions for finely chopped garnish, as desired