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Creamy Chicken Stock for Ramen | Tori Paitan | 鶏ガラパイタン

Course Soup
Cuisine Japanese
Keyword chicken, Japanese, recipe, soup, stock
Prep Time 1 hour
Cook Time 4 hours
Total Time 21 hours
Servings 4 quarts


for stock

  • 3 lb chicken drumsticks HEB All Natural, with fat and skin
  • 3 lb chicken wings HEB All Natural, with fat and skin
  • 3 lb chicken feet toes removed or replace with chicken wings
  • 1 each onion
  • 4 bunches scallions white ends
  • 4 inches ginger
  • 1 each carrot
  • 12 cloves garlic
  • 1 tbsp avocado oil for frying vegetables

for tare (per 1 bowl)

  • 1 tsp miso
  • 1/8 tsp red yuzu kosho
  • 1/2 tsp konbu cha
  • 1/8 tsp hot chili sesame oil


  • Fill a large bowl with cold water. Prepare a heavy cleaver and thick wooden cutting board to cut through meat and bones with ease.
  • Chop the chicken parts and submerge them into cold water to soak refrigerated for 6-8 hours.
  • Strain colored water.
  • Wash chicken pieces under running cold water.
  • Transfer clean chicken pieces into a stock pot and cover with cold water 4" on top. Place over high heat, cover with a lid to bring to boiling. Reduce heat to medium and skim the foamy skum. Turn the heat to medium-high to make it boiling again. Keep boiling for an hour.
  • Meanwhile, prepare aromatics. Peel ginger and slice it 1/4" thick. Peel garlic. Peel and quarter onion. Peel carrot and chop it to large pieces. Wash and prepare white ends of scallions.
  • Place a skillet with avocado oil over medium-high heat. When oil starts smoking, add onions, garlic, and ginger and caramelize them without burning.
  • After the first hour of cooking the stock, add caramelized vegetables and scallions. Continue boiling for another two hours.
  • After the first three hours of boiling, the stock becomes thick and creamy. Remove and discard scallions. Turn heat to high for rapid boiling for the last half an hour. This step will emulsify the chicken fat collected on the top.
  • Strain the stock and squeeze more from the chicken solids. To emulsify chicken fat even better, use a blender. Then refrigerate or freeze, portioned.

to make tare

  • Measure miso paste, konbu cha powder, hot chili sesame oil, and red yuzu into each bowl.
  • Add 1/4 hot chicken stock and combine all ingredients well.


Ramen 101.2: Soup Basics—Pork and Chicken
Soup Categories: Paitan and Chintan
"A fundamental point about ramen soups is that they can be loosely divided into two main categories. Paitan (白湯) (meaning “white soup”) is a thick, cloudy soup. Chintan (清湯) (meaning “clear soup”) is clear, exactly as the name implies.
"As an example, tonkotsu ramens are almost always paitans. These soups are thick and creamy. They're full of fats and collagens extracted from pork bone marrow and cartilage. The fats provide tons of flavor, while both add body to the soup. If you cool a thick tonkotsu broth, it will rapidly solidify. But you can make chicken paitans, too. These toripaitan ramens have been ascendant in popularity in Japan over the past decade. Although the Japanese tonkotsu boom ended around the time the toripaitan boom began, tonkotsu ramen is still hot in the U.S. Using chicken feet is a key aspect of toripaitan: they are a great source of collagen and soup body."
Ramen 101.3 - Tare
Types of Ramen by Kobi's Kitchen
"Special Ramen Styles
[...]The other type of nouveau ramen I really like is Torikotsu Ramen. The stock of this type of ramen is made in a way similar to Tonkotsu but using chicken instead. After a long boiling time the resulting soup is similarly milky, heavy with gelatine and strong in meat flavour. This distinguishes it from the Hakodate style soup which is also made from chicken, but is clear. Torikotsu is typically topped with things like fried shallots, cabbage, scallion and perhaps a wedge of lemon. In some cases even the accompanying Chashu can be made from chicken as well. To try this type of less-common ramen, may I suggest a small Ramen chain in the Yokohama area called Matsuichiya."