Super simple chicken broth

Don’t underestimate this extremely simple recipe. It produces a straightforward, delicious broth that works for most ramens.

Super simple chicken broth. Credit: Tuttle Publishing

• makes

  3

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 400 g (400 g) chicken mince (ground chicken
• 1.2 litre water

This makes enough for about 3 serves of ramen.

Instructions

1. Combine the water and chicken in a pan over medium heat, breaking up the meat with a spatula – this allows more of the flavour to seep into the broth.
2. When the liquid comes to a boil, reduce the heat to low and simmer for 20 minutes. (Don’t skim the broth as it cooks. The scum provides a strong, gamey flavour that works well with ramen).
3. Pour through a fine mesh strainer into a bowl. The leftover chicken can be used in a stir-fry.

Extract taken from Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef by Shigekazu Takanashi, published by Tuttle Publishing and available now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.