Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, rich white chicken soup for hakata-style hot pots and chicken ramen. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen is something that I have loved my entire life. They’re nice and they look wonderful.

Put the soup into a food processor or blender in several batches, chicken, leek, ginger and all, and process until the chicken is finely chopped. Return the chopped chicken to the soup. Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles.

To get started with this recipe, we must first prepare a few ingredients. You can have rich white chicken soup for hakata-style hot pots and chicken ramen using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen:

1. Take 1 bird worth Chicken stock
2. Get 1200 ml Water
3. Make ready 90 ml Uncooked white rice
4. Get 1 Japanese leek
5. Prepare 1/2 piece a thumbtip Ginger
6. Get 1 hakata style mizutaki hot pot (A recipe using this white soup:)
7. Prepare 1 rich white chicken soup ramen (Another recipe using this white soup:)

Chicken breast doesn't tenderize and stays firm in the soup. Tip: To store any leftovers, make sure to separately package the soup from the noodles. Otherwise, the noodles will soak up all the chicken soup. A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices.

Instructions to make Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen:

1. Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess.
2. Chop the leek into 5 cm pieces. Slice the ginger thinly.
3. Put water, the parboiled and cleaned chicken, leek and ginger in a pot. Add uncooked rice and bring to a boil over high heat.
4. Watch the pan so that it doesn't boil over. If any scum rises to the surface, skim it off. Turn the heat down to low, cover with a lid and simmer for at least 30 minutes.
5. Put the soup into a food processor or blender in several batches, chicken, leek, ginger and all, and process until the chicken is finely chopped.
6. Return the chopped chicken to the soup. Strain the soup through a fine mesh sieve 2 to 3 times, and it's done.
7. The completed soup is not seasoned. Use it for mizutaki hot pot or ramen.
8. We make this with a Thermos Shuttle Chef. If you have a pressure cooker, you should be able to make this soup even faster.

Otherwise, the noodles will soak up all the chicken soup. A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices. You can refrigerate them until you're ready to make the soup, then simply dice them up and add them to the soup at the very end. You're not cooking this meat in the soup; you're just warming it up. For this recipe, you'll need to boil a whole chicken in a large stock pot covered in water for a few hours.

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