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We hope you got benefit from reading it, now let’s go back to rich white chicken soup for hakata-style hot pots and chicken ramen recipe. You can have rich white chicken soup for hakata-style hot pots and chicken ramen using 7 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen:
- Provide 1 bird worth Chicken stock
- Use 1200 ml Water
- Provide 90 ml Uncooked white rice
- Prepare 1 Japanese leek
- Use 1/2 piece a thumbtip Ginger
- Prepare 1 hakata style mizutaki hot pot (A recipe using this white soup:)
- Prepare 1 rich white chicken soup ramen (Another recipe using this white soup:)
Steps to make Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen:
- Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess.
- Chop the leek into 5 cm pieces. Slice the ginger thinly.
- Put water, the parboiled and cleaned chicken, leek and ginger in a pot. Add uncooked rice and bring to a boil over high heat.
- Watch the pan so that it doesn't boil over. If any scum rises to the surface, skim it off. Turn the heat down to low, cover with a lid and simmer for at least 30 minutes.
- Put the soup into a food processor or blender in several batches, chicken, leek, ginger and all, and process until the chicken is finely chopped.
- Return the chopped chicken to the soup. Strain the soup through a fine mesh sieve 2 to 3 times, and it's done.
- The completed soup is not seasoned. Use it for mizutaki hot pot or ramen.
- We make this with a Thermos Shuttle Chef. If you have a pressure cooker, you should be able to make this soup even faster.
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