Name: Make your own Tori Chintan chicken stock » RECIPE
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Cuisine: Japanese
Ingredients: 1.2 kg whole chicken, fresh (or chicken pieces); 3 large carrots; 1 leek; 2 spring onions; 40 g ginger (fresh); 2.4 l water

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A homemade Tori Chintan stock is a wonderful base for traditional Japanese Ramen noodle soups. This clear chicken stock is cooked with fresh garden vegetables – it’s simple to make and the result is absolutely full of flavour. With this simple basic recipe, you simply can’t go wrong!

Ramen noodle soups are often thought to be a long and labour-intensive process to make. Quite the opposite – true to the motto ‘less is more’, some of the best ramen are the simplest!

Broths for Japanese ramen can be divided into two general categories: Chintan broths are clear, whilst Paitan broths are cloudy. One of the best-known Paitan broths is a thick, almost creamy Tonkotsu broth. This is made from pork bones and is one of the most popular Ramen broths both in and outside Japan. It is prepared over many hours, even days, and is a must for true Ramen fans.

However, if you’re just getting to grips with Ramen or don’t necessarily want to spend several days preparing a noodle soup, a clear Chintan broth is an ideal place to start!

That’s why today I’m showing you a simple recipe for a Japanese chicken stock – a Tori Chintan stock! It has a very light flavour and, unlike Tonkotsu stock, offers delicate flavours that leave plenty of scope for additional seasoning sauces and aromatic oils.

Furthermore, whole chickens are available in any supermarket, unlike pork or beef bones. Chickens also have more tender bones than pork or beef, so extracting the flavour takes less time.

You’ll also need fresh vegetables to make this: my favourite combination for this clear chicken stock is spring onions, leeks, carrots and ginger. But you can also use other aromatic vegetables such as celery, parsley root, radish, onions or garlic! Wash, trim or peel the vegetables, then chop them into rough pieces. Place them in the saucepan with the fresh chicken and cook for 2 hours.

Tip

Once cooled, the cooked chicken meat can be easily removed from the bones and used as a topping for Ramen </ a>or as a filling for Onigiri .

Once strained, the stock is ready and can be used to make delicious Japanese noodle soups. I immediately think of a wonderful bowl of Hokkaido Ramen with homemade nikumiso (minced meat in spicy Miso paste), tender sweetcorn and a large knob of butter – absolutely irresistible!

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As well as the broth and seasoning sauce, a bowl of ramen naturally consists of ramen noodles, hearty accompaniments and aromatic toppings! Would you like to know how to cook ramen properly and what other ingredients you need for a bowl of ramen noodle soup?

Tip

In this post, I’ll show you in 5 steps how to easily make your own Japanese Ramen noodle soup, just like the real thing: → How to cook Ramen: 5-step plan for Japanese noodle soups [with basic recipe]

I hope that this delicious recipe for homemade Tori Chintan stock will provide you with a wonderful base for your next Ramen cooking session! And now I hope you have fun and enjoy making it:

Tori Chintan stock

serves 4 | 150 minutes | 443 kcal

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Homemade Tori Chintan stock is a wonderful base for traditional Japanese Ramen noodle soups. This clear chicken stock is cooked with fresh garden vegetables – – it’s simple to make and the result is absolutely full of flavour. With this simple basic recipe, you can’t go wrong!

Ingredients (2 litres = 4 portions)

1.2 kg whole chicken, fresh (or chicken pieces)
3 large carrots
1 leek
2 spring onions
40 g ginger (fresh)
2.4 l water

Useful tools:
Santoku knife (im Shop ansehen)

Method (2.5 hours)

Step 1

Prepare the ingredients for the homemade Tori Chintan chicken stock.

Step 2

First, chop the vegetables; they only need to be roughly chopped: Spring onions, leeks and carrots – wash them, pat them dry, trim off the ends and cut them into rough chunks. Then peel the ginger and cut it into rough chunks as well.

3. Step

Rinse the chicken thoroughly under running water and place it in a large saucepan. Add enough cold water (about 2.4 litres) to cover the meat well. Then add the vegetables to the saucepan.

Step 4

Bring the stock to the boil over a high heat, stirring occasionally. Then put the lids on and let the stock simmer gently over the lowest heat for 2 hours. Stir a little every 30 minutes.

5. Schritt

Die Hühnerbrühe ist nun fertig. Das ausgekochte Huhn aus dem Sud heben (das Fleisch kann nach dem Abkühlen ganz leicht von den Knochen gelöst werden und als Topping für Ramen oder als Füllung für Onigiri weiterverarbeitet werden). Die Brühe mit dem ausgekochten Gemüse kann durch ein Sieb in einen zweiten Topf abgeseiht werden. Das Gemüse wird entsorgt.

6. Schritt

The authentic Japanese Tori Chintan stock is now ready and can be used to make delicious homemade noodle soups (500 ml stock = 2 portions of noodle soup; any leftovers can easily be frozen and used at a later date). Ready – Itadakimasu!