Rich Creamy Chicken Broth Ramen (Tori Paitan)

Master the art of silky, opaque chicken ramen at home. This pressure-cooked broth emulsifies fats into a creamy, savory base, perfectly paired with fresh ramen.

Ingredients

• 4 chicken carcasses
• 6 chicken wings
• 6 chicken feet
• 1 apple
• 1 onion
• 1 stalk green onion
• 3 slices ginger
• 4 portions ramen noodles
• to taste salt
• 1/2 cup canned corn
• 2 sheets nori seaweed
• 2 tbsp chopped green onions

Instructions

1. 1Blanch the chicken parts

   

   Place the chicken carcasses wings and feet into the pressure cooker cover with water and bring to a boil to blanch. This essential step removes impurities and ensures a clean-tasting broth.

   Tip: Do not skip the blanching process as it is key to achieving a fragrant white broth without unwanted odors.
2. 2Rinse the blanched chicken

   

   After blanching carefully remove the chicken bones and feet from the pot. Rinse them thoroughly under cold running water to wash away any remaining foam and surface impurities.

   Tip: Use a mesh skimmer to easily lift the chicken parts out of the hot water before rinsing.
3. 3Prepare for pressure cooking

   

   Return the cleaned chicken parts to the pressure cooker. Add the apple onion green onion and ginger slices to the pot then fill with water to the maximum line.

   Tip: Adding a whole apple provides a subtle sweetness that balances the richness of the chicken broth.
4. 4Debone the chicken

   

   Once the pressure cooking cycle is complete carefully remove the tender chicken meat from the bones using chopsticks. This meat can be reserved for topping or other uses.

   Tip: The meat should be very tender after 60 minutes of pressure cooking making it easy to separate from the bones.
5. 5Strain the broth

   

   Boil the broth until it reaches a rich, creamy white consistency due to emulsified fats. Strain the liquid through a fine-mesh sieve into a clean bowl to ensure a smooth, debris-free texture.

   Tip: Ensure the sieve is fine enough to catch any small bone fragments or herb remnants for a professional result.
6. 6Assemble the ramen

   

   Season the strained broth with salt to taste. Place cooked ramen noodles in a serving bowl add your desired toppings like corn seaweed and green onions and pour the hot creamy broth over everything.

   Tip: Pour the broth slowly over the noodles to ensure even heating and beautiful presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions