Creamy Chicken Ramen Recipe & Video

Creamy Chicken Ramen Recipe 2 Ways!

Hi guys! Another ramen recipe is here~!!

This creamy chicken ramen, Paitan Tori Ramen is new trendy style ramen in Japan that you don’t want to miss!!

Creamy chicken ramen is very tricky to make and I will teach you the easiest way to make it for you guys!!

First thing is first, let’s cut up our whole chicken! Make sure to sharpen your knife for an easier process!

With the chicken backbone side up, pull each wing away from the body, cut through the joint and detach the wings completely.

The chicken breast side up, pull each leg away from the body, then slice through skin between the breast and the drumstick. Bend each thighbone until pops and cut through to detach the legs completely. 

To debone the breast meat, find the highest part of the breast, using the tip of your knife, cut lengthwise into the highest part of the breast. Cut along one side of the breastbone and separate the meat from the bone. Same thing on the other side. Remove skin, set aside.

To debone the leg and the thigh, place the leg and the thigh skin side down. Shallow slice the middle to open the meat and keep slicing both sides of the bones. When you can see the bones clearly, place your knife underneath the thigh bone cut outwards to detach the bone. Same thing to the leg bone. Carefully detach the joint of the thigh and the leg bone without cutting through the meat or skin. Cover the leg meat with plastic wrap and keep it in a refrigerator until ready to use.

Cut through the rib cage and then shoulder joints to separate breast bones from backbones.

Place the backbone, the breast bone, the wings, the leg, and the thigh bones in a large pot along with chicken feet and extra backbones. Pour enough cold water to cover the bones and let them soak for 30 mins.

I know what you think, but for the creamy chicken ramen broth, this is necessary! This is what most or tonkotsu or creamy chicken ramen shops in Japan do for the thick creamy broth!

Drain and rinse one more time then drain completely. 

Now, pour 25 cups water and 1 cup sake into the chicken and bring it to boil over high heat. When it starts boiling you will see lots of scums and dirty foams, so skim out all. It will take about 10 to 15 minutes.

Reduce heat to medium, cover, and let it simmer for 5 hours.

After 3 hours, start smashing the bones with a potato masher every 30 minutes. 

Meanwhile, let’s make tare, the seasoning sauce for the ramen!

Place kombu, garlic, ginger, the white part of a leek, salt, sugar, water, and sake in a pot. Bring it to boil over high heat. Let it hard boil for 10 minutes then reduce heat to medium, cover, and simmer for 1 hour.

Remove from the heat and let it cool slightly.

Drain through a fine strainer and squeeze all the juice out from the veggies. This is shio tare (salt tare) and if you want to make spicy tare as well, add 4 tablespoons of guchugaru to the half of tare in a separated bowl. 

To make chicken meatballs, cut chicken breast into rough chunks and place in a food processor with the butter. Pulse 8 to 10 times or until the chicken is finely ground and butter has incorporated well.

Transfer ground chicken to a mixing bowl, and add garlic, ginger, starch, soy sauce, mirin, black pepper, egg, and ground sesame seeds.

To ground sesame seeds (ALWAYS TOASTED SESAME SEEDS!!), I used this Japanese grinder! It’s small but works the magic!

Mix well until it’s tacky. Cover with plastic wrap and keep it in a refrigerator until ready to use. 

When the chicken broth has only 30minutes left, this is the time to start smashing the bones as you mean it!

Then pour 1 more cup of water and cover, let it finish cooking.

Drain the chicken broth through a strainer and drain one more time with a fine strainer. 

Pour the chicken broth back to the now-clean-pot or a new pot and bring it back to boil.

When it starts boiling hard over high heat, dropping meatballs by scooping with a melon scoop into the broth.

Also, this is time to add chicken powder.

Yes, we worked really hard for this broth, but not hard as the real Japanese ramen masters.

So, we still need some help!! 😉

Stir to make sure meatballs are not sticking to each other.

When the soup starts boiling, reduce heat to low and keep it hot.

High broil the chicken leg meat (skin side up) on the medium rack for 10 minutes or until chicken is fully cooked. Slice chicken chashu and set aside.

Blench napa cabbage in salted boiling water. Cook ramen noodles in the same salted boiling water by following the directions of the package you are using. Drain.

Pour 1/4 cup to 1/3 cup of tare (depending on how salty you like your ramen to be) and hot chicken broth into serving bowls. Add noodles into bowls and stir so the noodles will be coated evenly with the broth. 

Arrange the blanched napa cabbage, meatballs, chicken chashu, green onions, ground sesame seeds, and egg on top of the ramen. Add yuzukosho or chili to your taste. Enjoy!

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