Homemade Chicken Paitan Broth
Protein-Rich & Comforting
Easily make this Japanese-style creamy chicken broth at home. Rich in protein and collagen, it is great for all ages. The broth is pressure-cooked for rich flavour, paired with tender chicken cooked in the rice cooker’s low-temp mode for a sous-vide-like texture.
What to prepare
2 hours 30 minutesPreparation Time: 15 minutesDifficulty:EasyNutrition per serving
-
Calorie696
-
Fat59g
-
Carbohydrate20g
-
Protein23g
Ingredients
Chicken Broth
- 2 pcsLeek
- 2 slicesGinger
- 1 pcChicken Carcass
- 100 gChicken Feet
- 30 gJapanese Rice
- 2000 mlWater
Low-Temperature Chicken
- 80 mlMirin (Optional)
- 40 gSoy Sauce
- 6 gBlack Pepper
- 6 slicesGinger
- 60 gScallion
- 1000 mlWater (65ºC)
Garnish
- 1 pcKombu (Sliced)
- 5 gLeek and Scallion (Sliced)
- 0.5 pcEgg
- 1 tspChicken Garlic Oil
Soup Seasoning (For Serving)
- 40 gSoy Sauce
- 100 mlWater
- 1 pcKombu
- 20 gDry Shiitake
- 5 gDashi Powder
Chicken Garlic Oil (As Garnish)
- 200 mlWater
- 100 gChicken Skin, Fat and Bone
- 200 gOil
- 20 gScallion
- 100 gGarlic (Sliced)
Chicken Dashi Brine (Soak Overnight)
- 200 gBoneless Chicken Breast
- 300 mlWater
- 10 gDashi Powder
- 3 gSalt
Steps
1) Brine chicken breast overnight. Slice leek and ginger, set aside. Prepare soup seasoning, chicken garlic oil ahead.
2) In a pot, boil chicken carcass and chicken feet. Remove floating impurities. Transfer boiled chicken carcass and chicken feet into the pressure cooker.
3) Add Japanese rice, ginger, leek and water. Cover and secure lid. Cook with Pressure Cook | 1 hr (Cooking Tip: Pressure cooking makes flavourful, collagen-rich broth in less time).
4) Place brined chicken breast into the rice cooker. Add mirin, soy sauce, black pepper, ginger and scallion. Pour in warm water (recommended at 65ºC).
5) Cook with Low Temp | 1 hr 30 mins.
6) Once cooking is done, slice chicken to serve as topping.
(ABC Tip: Get sous-vide texture using “Low-Temp” mode.)
7) In a serving bowl, add 2 scoops of soup seasoning, sufficient hot chicken broth, and ramen noodles. Top with sliced chicken breast, kombu and egg. Garnish with leek, scallion. Drizzle with chicken garlic oil and serve.
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