Video: Chicken Ramen Recipe / 鶏白湯 ラーメン
Channel: CHEF'S LABO 自宅で出来るプロの味
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Chicken ramen recipe
📖FULL RECIPE: https://www.chefslabo.com/post/chicken-ramen-鶏白湯-ラーメン
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💻 Website (Recipe blog): https://www.chefslabo.com/
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(Recommended videos👀)
[Tantanmen]
https://youtu.be/oIQagkZBosU
[Tonkotsu Ramen]
https://youtu.be/qBLUKPZJTjo
[Tsukemen] (Dipping Ramen)
https://youtu.be/A4P9fmX8gps
🍙 FAQ about the ingredients: https://www.chefslabo.com/general-7
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
(Chapter)
0:00 Prepare the base
0:54 Prepare chicken
2:32 Blanch the bone
3:14 Roll Chashu
4:36 Cook the broth
6:03 Flavour base
6:46 Ramen egg
7:52 Fried onion
9:01 Flavour oil
9:59 Chashu
11:30 Finish Broth
[Ingredients] (7-8serve)
(Broth and Chashu)
-Chicken carcass 3 (1.8kg)
-Chicken feet 1kg
-Pork belly 800g
-Onion 1
-Kombu (Dried kelp) 5g
-Water 1000ml + 2500ml
-Garlic (skin on) 10g
-Ginger (skin on) 10g
-Green shallot leaf 25g
(Flavor base)
-Kombu 2g
-Water 700ml
-Sake 6tbsp (90ml)
-Mirin 4tbsp (60ml)
-Salt (Good quality) 100g
-Soy sauce 4tbsp (60ml)
(Fried onion & Flavour oil)
-Vege oil 300ml
-Onion 1 (180-200g)
-Chicken skin 250g
-Garlic (skin on) 15g
-Ginger (skin on) 10g
-Green shallot leaf 20g
(Others)
-Egg 6-8 each
-Cabbage
-Nori sheet
[The broth and noodle ratio]
-Flavor Base : 2tbsp (30ml)
-Flavor oil: 1tbsp (15ml)
-Broth: 300ml
-Noodle: 130g
Ingredients (OUNCE version): https://www.chefslabo.com/post/chicken-ramen-鶏白湯-ラーメン
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