[Irresistible to the Last Drop!] Chicken Paitan Ramen

Name: [Irresistible to the Last Drop!] Chicken Paitan Ramen
Yield: Serves about 4 servings
Ingredients: 4 chicken carcasses; 1 pack chicken drumettes (about 1 1/2 lbs or 700 grams); Plenty of onion, garlic, ginger, and other root vegetables as desired; 1 pack chicken breast (about 1 lb or 450 grams); A few pieces each of dried kelp (kombu) and dashi packs; Salt, soy sauce, sake, to taste; Milk, to taste; 1 little scallion oil; Noodles for 4 servings of ramen; 1 little chopped scallion or other toppings

増渕知行 @cook_40227447

Once you try it, you'll be hooked! This chicken paitan ramen is easy to make, budget-friendly, and loved by everyone.
About this recipe:
I adapted this recipe from one I found online, adding my own twist.

Saved

Ingredients

Serves about 4 servings

4chicken carcasses
1 packchicken drumettes (about 1 1/2 lbs or 700 grams)
Plenty of onion, garlic, ginger, and other root vegetables as desired
1 packchicken breast (about 1 lb or 450 grams)
A fewpieces each of dried kelp (kombu) and dashi packs
Salt, soy sauce, sake, to taste
Milk, to taste
1little scallion oil
Noodles for 4 servings of ramen
1little chopped scallion or other toppings

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Steps

1

The day before, prepare the dashi water. Place the kombu and dashi packs in water and let them soak overnight.
2

Here are the ingredients. For extra richness, use both chicken carcasses and drumettes. Since it's all chicken, it's still budget-friendly!
3

First, make the shio tare (seasoning sauce). Combine equal parts dashi water and sake, add salt, soy sauce, and a dashi pack, then bring to a boil.
4

Now, make the soup. Chop the vegetables and add them to a large stockpot with the chicken carcasses and drumettes. Add plenty of water and sake, then start simmering.
5

When the soup comes to a boil, add the chicken breast. Lower the heat, simmer for about 20 minutes, then remove the chicken breast and place it in a zip-top bag with some shio tare.
6

This is what the soup looks like at the start.
7

Continue boiling over high heat. The soup will gradually change as it cooks...
8

...and change some more...
9

After 5 hours, the soup will be rich and creamy!
10

Strain the soup. The chicken and vegetables will be very soft and broken down.
11

Add milk to the strained soup. This is the secret to a mellow, refreshing flavor!
12

Now for the finishing touches. Add shio tare and scallion oil to each bowl, and cook the ramen noodles.
13

Pour the hot soup into the bowls, add the cooked noodles, top with the chicken chashu and your favorite toppings, and enjoy!