Rich Chicken Paitan Ramen
Experience the intense creaminess of homemade Chicken Paitan Ramen. This rich, collagen-packed broth is emulsified to silky perfection and served with tender sous-vide chicken.
Chicken Paitan is a masterclass in texture, bridging the gap between a light clear soup and a heavy tonkotsu. By simmering whole chicken and feet for an extended period, the collagen is fully extracted, creating a naturally milky, opaque broth that coats the palate beautifully. This dish highlights the clean, savory potential of chicken when treated with precision and patience.
Ingredients
- 1 whole chicken
- 500 g chicken feet
- 30 g garlic
- 30 g ginger
- 2 stalks green onion
- 1 tsp white pepper
- 50 ml white wine
- 1 breast chicken breast
- to taste salt
- to taste black pepper
- 1 tsp garlic paste
- 200 g ramen noodles
- 1 soft-boiled egg
- 1/4 cup red onion, diced
- 1 handful microgreens
Instructions
- 1Season the chicken breast
Place the raw chicken breast on a clean tray and season it generously with salt, freshly cracked black pepper, and garlic paste, ensuring an even coating on all sides.
Tip: For the best flavor penetration, massage the seasoning into the chicken and let it sit for a few minutes before vacuum sealing. - 2Sous-vide the chicken
Seal the seasoned chicken breast in a vacuum bag and submerge it in a water bath maintained at a precise temperature of 65°C. Cook for 20 minutes to achieve a perfectly tender and juicy texture.
Tip: Using a sous-vide method ensures the chicken stays moist without overcooking. - 3Prepare the chicken broth
Combine the whole chicken, chicken feet, garlic, ginger, green onion, white pepper, and a splash of white wine in a large pot. Simmer steadily, stirring occasionally to extract all the rich flavors and collagen into the broth.
Tip: Simmering chicken feet alongside the whole chicken is key to creating a rich, creamy white broth. - 4Strain the broth
Once the broth is fully infused with flavor, carefully pour it through a fine-mesh sieve into a clean pot. This step removes any solids and aromatics, resulting in a smooth, silky liquid base.
Tip: Press down lightly on the solids in the sieve to extract every drop of concentrated, flavorful broth. - 5Slice the cooked chicken
Remove the cooked chicken breast from the vacuum bag and pat it dry. Place it on a cutting board and slice it into thin, uniform medallions, ready to be used as a topping.
Tip: Slice against the grain to ensure the chicken breast remains tender and easy to chew.
