Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen

1. 1

   Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess.

2. 2

   Chop the leek into 5 cm pieces.

3. 3

   Slice the ginger thinly.

4. 4

   Put water, the parboiled and cleaned chicken, leek and ginger in a pot.

5. 5

   Add uncooked rice and bring to a boil over high heat.

6. 6

   Watch the pan so that it doesn't boil over.

7. 7

   If any scum rises to the surface, skim it off.

8. 8

   Turn the heat down to low, cover with a lid and simmer for at least 30 minutes.

9. 9

   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.

10. 10

    Return the chopped chicken to the soup.

11. 11

    Strain the soup through a fine mesh sieve 2 to 3 times, and it's done.

12. 12

    The completed soup is not seasoned.

13. 13

    Use it for mizutaki hot pot or ramen.

14. 14

    We make this with a Thermos Shuttle Chef.

15. 15

    If you have a pressure cooker, you should be able to make this soup even faster.

* Per serving · 4 servings · Values may vary.

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