Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen
Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, rich white chicken soup for hakata-style hot pots and chicken ramen. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook rich white chicken soup for hakata-style hot pots and chicken ramen using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen:
  1. Make ready 1 bird worth Chicken stock
  2. Make ready 1200 ml Water
  3. Get 90 ml Uncooked white rice
  4. Take 1 Japanese leek
  5. Make ready 1/2 piece a thumbtip Ginger
  6. Get 1 hakata style mizutaki hot pot (A recipe using this white soup:)
  7. Make ready 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:
  1. Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess.
  2. Chop the leek into 5 cm pieces. Slice the ginger thinly.
  3. Put water, the parboiled and cleaned chicken, leek and ginger in a pot. Add uncooked rice and bring to a boil over high heat.
  4. 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.
  5. 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.
  6. Return the chopped chicken to the soup. Strain the soup through a fine mesh sieve 2 to 3 times, and it's done.
  7. The completed soup is not seasoned. Use it for mizutaki hot pot or ramen.
  8. 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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