Homemade Chicken Paitan Broth

Name: Homemade Chicken Paitan Broth
Total time: 2 h 30 min
Yield: 1 servings
Ingredients: 2 pcs Leek; 2 slices Ginger; 1 pc Chicken Carcass; 100 g Chicken Feet; 30 g Japanese Rice; 2000 ml Water; 80 ml Mirin (Optional); 40 g Soy Sauce; 6 g Black Pepper; 6 slices Ginger; 60 g Scallion; 1000 ml Water (65ºC); 1 pc Kombu (Sliced); 5 g Leek and Scallion (Sliced); 0.5 pc Egg; 1 tsp Chicken Garlic Oil; 40 g Soy Sauce; 100 ml Water; 1 pc Kombu; 20 g Dry Shiitake; 5 g Dashi Powder; 200 ml Water; 100 g Chicken Skin, Fat and Bone; 200 g Oil; 20 g Scallion; 100 g Garlic (Sliced); 200 g Boneless Chicken Breast; 300 ml Water; 10 g Dashi Powder; 3 g Salt

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 minutes

Preparation Time: 15 minutes

Difficulty: Easy

Nutrition per serving

Calorie

696

Fat

59g

Carbohydrate

20g

Protein

23g

Ingredients

Servings: 1

Chicken Broth

2 pcs Leek

2 slices Ginger

1 pc Chicken Carcass

100 g Chicken Feet

30 g Japanese Rice

2000 ml Water

Low-Temperature Chicken

80 ml Mirin (Optional)

40 g Soy Sauce

6 g Black Pepper

6 slices Ginger

60 g Scallion

1000 ml Water (65ºC)

Garnish

1 pc Kombu (Sliced)

5 g Leek and Scallion (Sliced)

0.5 pc Egg

1 tsp Chicken Garlic Oil

Soup Seasoning (For Serving)

40 g Soy Sauce

100 ml Water

1 pc Kombu

20 g Dry Shiitake

5 g Dashi Powder

Chicken Garlic Oil (As Garnish)

200 ml Water

100 g Chicken Skin, Fat and Bone

200 g Oil

20 g Scallion

100 g Garlic (Sliced)

Chicken Dashi Brine (Soak Overnight)

200 g Boneless Chicken Breast

300 ml Water

10 g Dashi Powder

3 g Salt

Method

STEP 1

1) Brine chicken breast overnight. Slice leek and ginger, set aside. Prepare soup seasoning, chicken garlic oil ahead.

STEP 2

2) In a pot, boil chicken carcass and chicken feet. Remove floating impurities. Transfer boiled chicken carcass and chicken feet into the pressure cooker.

STEP 3

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).

STEP 4

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).

STEP 5

5) Cook with Low Temp | 1 hr 30 mins.

STEP 6

6) Once cooking is done, slice chicken to serve as topping.
(ABC Tip: Get sous-vide texture using “Low-Temp” mode.)

STEP 7

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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