Beartso's Homemade

Creamy Chicken ramen Broth

For homemade ramen bowls

INGREDIENTS for 4 large servings

Meat department

  • Chicken drumsticks - 6-8

Produce department

  • Onions - 1, halved

  • Green onions - 3, leave whole

  • Garlic - 10 cloves (or minced - 3 tbsp)

  • Ginger, thumb length chunk - 1, halved

Spice rack

  • Salt - 1/2 tsp

  • Garlic powder - 1 tsp

  • White pepper powder - 1/2 tsp

Condiments aisle

  • Olive oil - 1 tbsp


DIRECTIONS

  1. Marinade the chicken 1 day in advance for the best results, or at least a few hours.

Marinade:

    • Salt - 1/2 tsp

    • Garlic powder - 1 tsp

    • White pepper powder - 1/2 tsp

  2. In a large soup pot, heat a little olive oil (1 tbsp) over high heat. Sear the chicken drumsticks until the skin is slightly browned.

  3. Change the heat to low. Add whole garlic cloves (10) or minced garlic (3 tbsp). Cook the garlic with the chicken until the garlic is slightly browned but not burnt.

  4. Add water (3000cc) to soup pot and change the heat to high.

  5. Set oven to broil to roast onion (2 halves), green onions (3), and ginger (2 pieces). Remove from oven and transfer to the soup as their edges are charred.

  6. Adjust heat as needed to keep the soup at a light boil. Skim out the "scum" as it comes to the surface.

  7. Once the "scum" stops appearing, check the drumsticks to see if the meat can be easily removed. If so, take drumsticks out and peel off meat. Keep meat moist in sealed container and set aside. Throw the bones and skin back in soup. If not, close the lid and let the soup simmer longer. Repeat the check every 5-10 mins until the meat from the drumsticks are removed and set aside.

  8. Add water to restore the liquid level. Adjust the heat as needed to bring the soup to a light boil. Then close the lid again and let the soup simmer on low heat for at least 6 hrs. Check the level of the liquid every 30 mins and add water as needed to maintain the original level.

  9. Strain out everything from the soup. Leave the strained liquid simmering.

  10. Clean the bones and pick off meat bits and soft bones. Remove and throw away the veins.

  11. Remove the chicken bones from the strained out ingredients. Use a blender to puree remaining ingredients. Strain the puree back into the soup (this is how the soup gets its creaminess!).

  12. Before serving, bring the soup back to a light boil and add in the chicken meat to cook for another few minutes. Top the ramen with the chicken later.