For paitan, chicken bones are boiled hard for hours until the collagen and fat blend into the liquid and the broth turns white, thick and velvety without a drop of cream. On top: tender chicken breast slices, lightly stir-fried cabbage and lots of green onion.
Rinse the bones, put them in a large pot, cover with cold water and bring to a boil. Cook five minutes, discard the water and rinse the scum off the bones.
StoveLarge potColander
2
Return the bones to a clean pot with the water and bring to a hard boil.
StoveLarge pot
3
Cook at a lively boil, with the lid half open, four to five hours. Once an hour, stir and scrape the bottom. Add boiling water as needed. The stock turns white and opaque.
Stove
4
For the last hour, add the onion, garlic and ginger.
5
Strain the stock through a fine strainer and press the bones with a ladle. You should have about 8¼ cups.
Fine sieveLarge pot
For the Ramen Chicken
6
Season the chicken breast with salt and black pepper.
7
Roll each breast tightly in plastic wrap into a log.
Plastic wrap
8
Put the chicken into a pot of boiling water and turn off the heat right away, cover and leave 25 minutes in the hot water.
StovePot
9
Remove the chicken, let it cool and cut into slices.
KnifeCutting board
To assemble
10
Stir-fry the cabbage in a hot skillet with tsp of the sesame oil, just until it softens at the edges.
StoveFrying pan
11
Mix the soy sauce, mirin, salt and rest of the sesame oil and divide among 4 bowls.
Bowl
12
Cook the noodles according to the package directions.
StovePot
13
Drain.
Colander
14
Bring the stock to a boil and pour 2 cups into each bowl, over the seasoning, then add the noodles.
Ladle
15
Arrange slice the chicken on top.
16
Sprinkle the green onion on top.
667calories
60 gprotein
34 gcarbs
30 gfat
● protein 37%● carbs 21%● fat 41%
Per serving (1513 g), of 4 servings
For the Stock · For the Ramen Chicken · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Large pot· Also works: Pot (Cook in two batches)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
