Chicken Paitan Ramen with Truffle Oil

A rich and creamy chicken paitan ramen elevated with the luxurious flavor of truffle oil. The opaque, milky broth is complemented by tender chicken, scallions, and a drizzle of truffle oil.

Prep Time

20 minutes

Total Time

3 hours 20 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.13/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2wholeChicken Carcasses(Or about 3 lbs of chicken bones/backs)

£2.00

4boneless, skinlessChicken Thighs(For topping)

£4.50

1largeYellow Onion(Quartered)

£0.50

3inchGinger(Peeled and roughly chopped)

£0.75

6clovesGarlic(Crushed)

£0.30

4stalksScallions(Roughly chopped, plus extra for garnish)

£0.60

12cupsWater(Plus more as needed)

4tbspSoy Sauce(For broth and chicken marinade)

£0.15

2tbspMirin(For broth and chicken marinade)

£0.20

2tbspSake(For broth and chicken marinade)

£0.30

to tasteSalt(For broth and chicken)

to tasteBlack Pepper(For broth and chicken)

16ozRamen Noodles(Fresh or dried)

£1.50

to tasteTruffle Oil(High-quality truffle oil)

£0.50

4largeEgg(Optional - for soft boiled eggs)

£1.20

Total Cost

£12.50

£3.13 per serving

Instructions

1.
**Prepare the Chicken Paitan Broth:** In a large stock pot, combine the chicken carcasses, quartered onion, roughly chopped ginger, crushed garlic, and roughly chopped scallions. Add 12 cups of water, ensuring the ingredients are fully submerged. Bring to a boil, then immediately reduce the heat to a simmer. Simmer uncovered for at least 3 hours, skimming off any impurities (scum) that rise to the surface regularly. Add more water if needed to keep the bones covered.
2.
After 3 hours, carefully strain the broth through a fine-mesh sieve lined with cheesecloth (optional) to remove all solids. Discard the solids. Return the strained broth to the pot.
3.
**Prepare the Chicken Thighs:** While the broth is simmering, marinate the chicken thighs. In a medium bowl, combine the chicken thighs with 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, salt, and pepper. Marinate for at least 30 minutes (or up to a few hours) in the refrigerator.
4.
Cook the chicken thighs. You can bake, pan-fry, or poach. For baking: Preheat oven to 400F. Place marinated chicken thighs on a baking sheet and bake for 20-25 minutes, or until cooked through. For pan-frying: Heat oil in a pan over medium-high heat. Sear the chicken thighs until browned on both sides and cooked through. For poaching: Bring water to a simmer, add chicken thighs and cook until cooked through.
5.
Once cooked, let the chicken thighs cool slightly, then slice thinly.
6.
**Season the Broth:** Bring the strained broth to a gentle simmer. Add the remaining 2 tablespoons of soy sauce and 1 tablespoon of mirin. Season with salt to taste.
7.
**Cook the Noodles:** Cook the ramen noodles according to package directions. Be careful not to overcook them.
8.
**Assemble the Ramen:** Divide the cooked ramen noodles among four bowls. Ladle the hot chicken paitan broth over the noodles. Top with sliced chicken thighs, sliced scallions, and a drizzle of truffle oil.
9.
**Optional Soft Boiled Eggs:** While the broth simmers you can prepare soft boiled eggs by gently simmering them in boiling water for 6.5 minutes before plunging into cold water. Then peel and slice in half, adding as a topping to your ramen.
10.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (600g)

750 kcal / 3138 kJ

Carbs

50g

19% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For an even richer broth, use chicken feet or necks along with the carcasses.

If you don't have truffle oil, you can omit it or substitute with sesame oil for a different flavor profile.

Adjust the salt and soy sauce to your preference.

For extra flavor, add a small piece of kombu (dried kelp) to the broth while it simmers, removing it after an hour.

To make the broth even milkier, use an immersion blender directly into the broth after straining, blending for 1-2 minutes.

Cooking Equipment

Large Stock Pot

Medium Pot

Slotted Spoon

Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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