Tori Paitan Ramen Creamy Chicken Ramen

Ingredients

• 2 kg Chicken carcasses and feet
• 4 liters Water
• 1 large Yellow onion, halved
• 6 pieces Garlic cloves, smashed
• 50 grams Fresh ginger, sliced
• 4 portions Fresh ramen noodles
• 120 ml Shio or Shoyu Tare
• 4 tablespoons Chicken fat (Schmaltz) or Mayu
• 2 pieces Soft-boiled eggs (Ajitsuke Tamago)(optional)
• 0.5 cup Green onions, finely sliced
• 200 grams Sliced chicken chashu or breast

Instructions

1. 1

   Blanch the chicken carcasses and feet in boiling water for 10 minutes, then drain and scrub away all dark marrow and impurities under cold running water.

2. 2

   Place the cleaned chicken parts in a large pot with 4 liters of fresh water and bring to a rolling boil.

3. 3

   Maintain a vigorous boil for 6 to 8 hours, skimming occasionally; the high heat is essential to emulsify the fats and collagen into a creamy white broth.

4. 4

   In the final 2 hours of boiling, add the onion, garlic, and ginger to the pot to infuse aromatics.

5. 5

   Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids, and use an immersion blender to further emulsify the liquid until frothy.

6. 6

   Prepare the ramen bowls by adding 30ml of tare and 1 tablespoon of chicken fat to each bowl.

7. 7

   Cook the ramen noodles according to package instructions, drain well, and place into the bowls.

8. 8

   Pour the hot, creamy broth over the noodles and top with chicken slices, half an egg, and green onions.