Recipe of Super Quick Homemade Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Speedy Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. 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 cook it.
I couldn't forget the taste of the hot pot we had in Hakata (one of the the biggest cities in Fukuoka). I wondered if it would be possible to recreate that flavor at home, and so I created this recipe.
There's nothing difficult about this recipe. Just watch the pan so that it doesn't boil over! Recipe by hirokoh
Ingredients and spices that need to be Prepare to make Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen:
- 1 bird worth Chicken stock
- 1200 ml Water
- 90 ml Uncooked white rice
- 1 Japanese leek
- 1/2 piece a thumbtip Ginger
- 1 hakata style mizutaki hot pot (A recipe using this white soup:)
- 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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