Rich Chicken Paitan Ramen

Name: Rich Chicken Paitan Ramen
Yield: Makes about 5 bowls
Ingredients: 3 whole chicken carcasses; 10 chicken drumettes; 3 cloves fresh ginger; 1 stalk green onion (white part); 2 pieces kombu (dried kelp); 1/3 cup uncooked rice (about 60 grams); 1 onion; 2 cloves garlic; 1 little toasted sesame oil; 5 tablespoons beef bouillon powder; 2 tablespoons Shaoxing wine (25 ml); Noodles for the number of servings; 1/2 stalk green onion (white part); As needed shredded chili threads; 10 1/2 oz boneless, skinless chicken thighs (about 300 grams); 2 tablespoons Shaoxing wine; 2 teaspoons soy sauce; 1 tablespoon honey; 1 piece fresh ginger; As needed olive oil

HAMUyuka_ @cook_40120369

Take your time to make this rich, creamy chicken paitan broth—it's worth the effort for a delicious result.
About this recipe:
Making chicken paitan takes patience, but the delicious flavor makes it all worthwhile.

HAMUyuka_ @cook_40120369

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Ingredients

Makes about 5 bowls

3whole chicken carcasses
10chicken drumettes
3 clovesfresh ginger
1 stalkgreen onion (white part)
2 pieceskombu (dried kelp)
1/3 cupuncooked rice (about 60 grams)
1onion
2 clovesgarlic
1little toasted sesame oil
5 tablespoonsbeef bouillon powder
2 tablespoonsShaoxing wine (25 ml)
Noodles for the number of servings
1/2 stalkgreen onion (white part)
As neededshredded chili threads
10 1/2 ozboneless, skinless chicken thighs (about 300 grams)
2 tablespoonsShaoxing wine
2 teaspoonssoy sauce
1 tablespoonhoney
1 piecefresh ginger
As neededolive oil

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Steps

1

First, rinse the chicken carcasses under running water and pour boiling water over them.
2

In a large pot of boiling water, add the chicken carcasses, drumettes, ginger, green onion, kombu, and rinsed rice. Simmer.
3

Simmer for about 1 hour, then turn off the heat. Remove the chicken carcasses and drumettes, let them cool, then separate the meat from the bones.
4

Heat sesame oil in a frying pan. Thinly slice the onion and garlic, then sauté until caramelized. Blend the sautéed mixture with one ladleful of the simmering broth in a blender.
5

Return the blended mixture to the pot.
6

Add the shredded chicken meat back to the pot.
7

Do the same with the drumette meat. (If you have time, blend the shredded meat for a thicker, richer broth.)
8

Simmer for another hour, then strain the solids using a strainer.
9

Return the bones to the broth and simmer again.
10

Meanwhile, marinate the chicken thighs with Shaoxing wine, soy sauce, honey, and grated ginger. Let sit for a while.
11

Place the marinated chicken on a plate, drizzle with olive oil, and bake in a preheated oven at 400°F (200°C) for 15 minutes.
12

Remove the bones from the pot, add beef bouillon powder and Shaoxing wine, and season to taste.
13

In a separate pot, bring water to a boil and cook the noodles. Once cooked, combine with the broth, top with shredded green onion, chili threads, and the roasted chicken thighs to serve.
14

On the second day, add pork and plenty of vegetables to the leftover broth for a chicken paitan hot pot-style ramen.