A combination of chicken and dashi elements. Simple and effective with many different ramen tares.
2portions
Makes 600 ml · 300 ml a bowl
stewing hen
0.12 pcabout 3 kg, broken down into primal sections (legs, wings, breasts, frame)
chicken feet
120 gwater
720 mlonion
0.12 pcgarlic
1¼ pcsginger (5 cm piece)
3 gkombu
2.4 gniboshi
2.4 gkatsuobushi
2.4 gAdd stewing hen 0.12 pc and chicken feet 120 g to a stockpot, cover with water 720 ml.
Bring the soup up to a boil briefly and skim any scum. Hold here for 5-10 minutes, or until the scum subsides.
Reduce the heat back down to below a simmer (around 88 °C), and hold for 5 hours.
Add onion 0.12 pc, garlic 1¼ pcs, ginger 3 g, niboshi 2.4 g and kombu 2.4 g. Cook for an additional 45 minutes.
In the last 10 minutes, add the bonito flakes (katsuobushi 2.4 g) and steep.
Strain the soup and hold it until needed.
