Rich Chicken Paitan Ramen

Experience the intense depth of chicken paitan ramen. This bowl features a creamy, slow-simmered chicken broth paired with silky noodles and classic toppings.

Ingredients

• 1 kg chicken wings
• 1 stalk green onion
• 1 clove garlic
• 1 piece ginger
• 100 cc cooking wine
• 3000 cc water
• 150 g ramen noodles
• 1.5 g salt
• 2 slices chashu pork
• 1 soft-boiled egg
• to taste chopped green onions

Instructions

1. 1Prepare the aromatics

   

   Begin by preparing the aromatics for the chicken broth. Use the flat side of a chefs knife to crush one clove of garlic on a clean wooden cutting board, which helps release its essential oils and flavor.

   Tip: Crushing the garlic instead of mincing it keeps the broth clear while ensuring the flavor infuses thoroughly.
2. 2Slice the ginger

   

   Next, prepare the ginger by slicing one piece into thin, even rounds. Place the ginger on the cutting board and carefully slice it, ensuring the pieces are uniform for even flavor distribution in the broth.

   Tip: Thinly slicing the ginger exposes more surface area, allowing it to season the broth more effectively during the long simmer.
3. 3Combine ingredients in the pot

   

   Place 1kg of chicken wings into a large stock pot. Add one stalk of green onion, the prepared crushed garlic, the sliced ginger, 100cc of cooking wine, and 3000cc of water. These ingredients will form the base of your rich chicken paitan broth.

   Tip: Ensure the pot is large enough to comfortably hold all the ingredients with plenty of room for the water to circulate.
4. 4Boil and skim the broth

   

   Bring the pot to a boil over medium heat. As it begins to boil, foam and impurities will rise to the surface; use a ladle to carefully skim these away. This process is crucial for achieving a clean, clear, and flavorful broth.

   Tip: Skim the broth frequently during the first few minutes of boiling to ensure the final result is as pure as possible.
5. 5Strain the broth

   

   Once the chicken has simmered for 1 to 2 hours, carefully strain the broth through a fine-mesh sieve into a clean pot. This step removes the bones, aromatics, and any remaining solids, leaving you with a silky, smooth, and concentrated chicken stock.

   Tip: Discard the used chicken bones and solids, as they have already released all their flavor into the liquid.
6. 6Prepare the soft-boiled egg

   

   Carefully slice your prepared soft-boiled egg in half using a sharp knife on a cutting board. The halved egg serves as a classic and creamy topping for the finished ramen bowl.

   Tip: Wipe your knife clean between cuts if preparing multiple eggs to ensure the edges remain neat and the yolk doesnt smear.
7. 7Cook the ramen noodles

   

   Boil 150g of ramen noodles in a separate pot of water until cooked. Use chopsticks to stir occasionally to ensure even cooking and prevent sticking. Once tender, drain the noodles and set them aside for assembly.

   Tip: Keep the water at a steady boil to ensure the noodles cook evenly throughout.
8. 8Prepare the soup base

   

   In a clean pan, combine 600cc of the prepared, strained chicken broth with 1.5g of salt. Bring the mixture to a gentle simmer, ensuring the salt is fully dissolved and the broth is heated through for serving.

   Tip: Adjust the salt to your personal preference, tasting the broth carefully before adding the noodles.
9. 9Assemble the ramen bowl

   

   Place the cooked ramen noodles into a serving bowl. Pour the hot chicken broth over the noodles. Top the dish with two slices of chashu pork, a halved soft-boiled egg, and a sprinkle of freshly chopped green onions.

   Tip: Pre-warm your serving bowl with hot water before assembling to keep the ramen hot for longer.

Storage & Reheating

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Frequently Asked Questions