Chicken Ramen

Source google.com.pk
Chicken Ramen
Ingredients
2 pounds chicken bones
1 pound chicken wing tips
1 small leek cut into 4 pieces
2 length ginger sliced into 8 coins
4 large cloves garlic unpeeled
 vegetable oil for frying the aromatics
4 inch piece kombu
10 cups water
1/4 cup sesame oil
3 scallions white part only, minced
1 tablespoon soy sauce
1 cup soy milk
1 tablespoon soy sauce
1 tablespoon salt
4 servings ramen noodles boiled according to package directions
Instructions
Bring a kettle full of water to a boil. Lay the wing tips and chicken bones in a clean sink, then pour the boiling water over the chicken. Wash the chicken with cold water, scrubbing off any clumps of blood. This step solidifies some of the blood on the chicken so you can wash it off and it doesn't end up in your soup.
In a small saucepan, add the leeks, ginger and garlic, then cover with vegetable oil. Gently fry over medium low heat until the aromatics are dark brown, but not burnt (about 30-40 minutes).
Add the kombu, wingtips and bones to a pressure cooker and cover with 10 cups of water. Bring it to a boil uncovered, then skim off the scum that floats to the top. Continue skimming until you don't see any more scum. Remove the kombu and discard, then add the fried leeks, ginger and garlic. Seal the lid, then cook under high pressure for 1.5 hours.
When the stock is done cooking, let it cool to room temperature. Pour it through a large strainer into a large bowl. Squeeze the solids with your hands to extract as much liquid as possible. You'll notice that the liquid starts turning a creamy white. This is what gives the soup its body so be sure you get every last drop. Pour the strained soup through an extra fine sieve (such as a tea strainer) into a clean container. You can either stop here and refrigerate the stock or keep going.

Chicken Ramen

Chicken Ramen