Rich Chicken White Broth Ramen
Master the art of a creamy, opaque chicken ramen broth at home. This method uses a pressure cooker to emulsify chicken fat and bones into a silky, savory base.
Achieving a thick, creamy white chicken broth typically requires hours of dedicated boiling. This recipe streamlines the process using a pressure cooker, allowing the chicken bones and connective tissues to fully break down into an emulsified, rich liquid. The result is a deeply savory, restaurant-quality foundation that pairs perfectly with springy ramen noodles and simple, classic toppings.
Ingredients
- 1 kg chicken frames
- 500 g chicken wings
- 300 g chicken feet
- 1 apple
- 1 onion
- 1 stalk green onion
- 3 slices ginger
- to taste salt
- 4 servings ramen noodles
- 1/2 cup sweet corn
- 4 sheets nori seaweed
- 2 tbsp chopped green onions
Instructions
- 1Blanch the chicken
Place the chicken bones, wings, and chicken feet into the pot, fill with water, and bring to a boil. Blanching removes impurities and odors, resulting in a cleaner-tasting broth.
Tip: Make sure to cover the bones completely with water for an even blanch. - 2Rinse the chicken
After blanching, remove the chicken bones and feet from the pot. Rinse them thoroughly under clean running water to wash away any remaining scum or impurities.
Tip: A thorough rinse is key to achieving a clear, non-cloudy white broth. - 3Prepare for pressure cooking
Return the cleaned chicken bones and feet to the pressure cooker pot. Add one apple, one onion, a stalk of green onion, and ginger slices to provide depth and aromatic flavor to the broth.
Tip: Keep the aromatics in large chunks so they are easier to strain out later. - 4Pressure cook the broth
Fill the pot with water up to the maximum line. Secure the lid and set the pressure cooker to the soup setting for 60 minutes to extract maximum flavor from the chicken and aromatics.
Tip: Ensure the lid is properly locked to allow the pressure to build correctly. - 5Remove the chicken meat
Once the pressure cooking is complete, carefully remove the tender chicken meat from the bones using chopsticks. The chicken should be soft enough to come away easily, ensuring the broth retains a clean, meat-free base for the final emulsification process.
Tip: Work carefully to ensure no small bone fragments are left behind in the pot. - 6Strain the broth
Pour the finished soup through a fine-mesh strainer into a clean container to remove the bones and aromatics. What remains is a rich, flavorful liquid base for your ramen.
Tip: Place the strainer over a heat-resistant bowl or pot to collect the broth safely. - 7Season the broth
After the chicken fat has emulsified into a creamy white color and the broth has been strained to remove solids, stir in salt to taste using a small spoon. Adjust the seasoning gradually to balance the rich, savory flavor of the chicken essence.
Tip: Taste the broth frequently as you add the salt to ensure the seasoning is perfectly balanced.
