Tori paitan (chicken broth) is a Japanese broth used as a base for noodle soups (ramen).
Two essential points distinguish it from the European approach:
- Preparation takes up to 6 hours
- After the cooking time, all the ingredients are pureed, including the bones and carcasses
The broth is cloudy and almost creamy and initially comes up with unknown aromas. Due to the creamy consistency, the entire mouth is filled with umami.
- 100% Chicken Carcass, Chicken Legs, Chicken Wings
- 5% fresh garlic, unpeeled
- 5% fresh ginger, unpeeled
- 5% soy sauce with reduced salt
- 200% cold water
- Optional, if available: sections of mushrooms
Working steps :
- Remove the breast from the chicken and set aside for further use
- Separate the legs and wings and divide at the joints
- Cut the carcass into 5-6 parts
- Put all the ingredients in a saucepan and fill up with the water (1 part chicken equals 2 parts water)
- The pot should be no more than 2/3 full
- Bring to the boil and then simmer on a low flame just below the boiling point for 5 hours
- Finely puree with the hand blender, now the broth becomes milky. The finer it is, the better
- Pass through a fine sieve, preferably through a cloth
- Refrigerate until further use
- Cooking time can be reduced to a quarter of the time if everything cooks in a pressure cooker at full pressure for 90 minutes.