Spicy and Creamy Chicken Ramen!

Spicy and Creamy Chicken Ramen!

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♥ In This Video…
Dried Shiitake Mushrooms
Cooking Rice Wine
Yuzu Kosho
Dansk Mint M Pot

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Canon EOS Rebel T5i

Canon EOS 70D

Canon EOS 80D

Canon EF 50mm f/1.8 STM Lens

Panasonic LUMIX GH5

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Paitan Chicken Ramen

For the Chicken Broth (Makes 6 to 8 servings)
4 to 5 lb organic/cage free whole chicken
3 lb chicken feet
1 lb chicken back bones
1 cup sake
25 cups cold water

For the Tare (Makes 6 to 8 servings)
1 oz kombu, dried kelp
1 bulb garlic, cut in half
2 oz ginger, sliced
1 large leek, cut in half, wash it through, prepare only white part
4 dried shiitake mushrooms
1 cup sake
3 cups cold water
2 Tbsp sea salt
2 Tbsp sugar
4 to 8 Tbsp gochugaru, Korean red pepper flakes (optional)

For the Chicken Meatballs
2 remaining chicken breast, removed skin
2 Tbsp unsalted butter, cut it into small pea size
1 clove garlic, grated
1 tsp ginger, grated
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp mirin
2 Tbsp ground sesame seeds
1 egg
1/8 tsp black pepper

For the Crispy Chicken Chashu
2 remaining chicken thighs and leg meat with skin on
1/4 tsp salt
1/8 tsp pepper

For the Ramen Bowl (Makes 2 bowls with below ingrecietns)
10 oz napa cabbage, cut into bite size
2 portions of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
2 to 4 cloves garlic, grated
4 green onions, chopped
4 Tbsp ground sesame seeds
2 ramen eggs
Yuzukosho, optional
Chili oil, optional

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