CHICKEN CHINTAN

清湯

 PURE OR CLEAR

 HOT WATER

PRE-COOKING PREPARATION:

Debone Chicken (Link)

KONBU (KELP) DASHI (3:58)

500ml water

5g Konbu
Add 5g of konbu into 500ml of water.

How much umami do you want out of the konbu? Use the chart below to make your Konbu Dashi

UMAMI TIMES

Umami Ocean=Overnight

Umami Lake=1 hour

Umami Pond=30 minutes

Strain the konbu and your konbu dashi is ready to be used.

INGREDIENTS

STEP 1:

Add 1kg of chicken bone into the stockpot

Add 1 liter of water in the pot

Measure the water line. It’s very important to measure the water line, because that water line will need to be consistent throughout the cooking process.

STEP 2:

Turn the heat to high, and keep an eye on the broth while the temperature rises. Skim off any scum that rises to the surface. Just before the soup begins boiling, lower the heat to simmer.

STEP 3:

Continue to watch the water level. Gradually add water to keep the water level consistent. Make sure not to add too much water in order to keep the temperature steady.

After three hours add konbu dashi. The temperature will drop and you will begin to see chicken oil on the surface. Remove the chicken oil. *Save the oil as it can be used used for aroma oil.

STEP 4:

After six hours of boiling the soup is ready to be strained. Strain the soup into a container, then reheat as necessary for each bowl.

Chicken Bones: 1kg

Kombu (kelp) 5g

Onion: 1/2

Garlic: 3 cloves

Scallion: 1 bunch

Ginger: 5g

Water 2 liters