Chicken broth is commonly used in various recipes, including in dishes like ramen. The chicken broth recipe introduced below is a light soup that makes generous use of the bones from a whole chicken.
The result is a translucent broth, high in nutrients and all the health benefits chicken offers. The broth has a gentle and pleasant flavor, while at the same time rich in umami. This recipe holds the secret to enhanced umami in various other dishes. Give it a try!
The Secret of Umami in Chicken Broth
Umami is a concept that forms a cornerstone of Japanese cuisine and this recipe is a good example of how it is produced. Umami consists of three well-known properties: glutamic acid, inosinic acid and guanylic acid. Glutamic acid was the first umami ingredient found in konbu or kelp. Inosine acid is found in meat and fish, while there is guanylate in shitake mushrooms. The ingredients, respectively, have different elements in varying degrees, and this fantastic chicken broth contains all three of these wonderful properties! Chicken broth contains glutamic acid, and the meat on the bones includes inosinic acid and guanylic acid, enhancing the umami flavor of the broth.
A Versatile Chicken Broth with Many Uses
You can apply this base broth to many types of foods, including non-soup dishes. When chicken is simmered, it brings out a significant volume of umami, producing an outstandingly delicious flavor. It is the chicken broth that adds a savory taste to ramen soups that are carefully seasoned with a wide variety of ingredients, bringing out the full intended flavor.
Chicken broth isn’t only for soup dishes. For example, cooking rice with soup instead of water blends the umami stock with the rice, delivering a delectable umami taste. With this special seasoning, the possibilities are endless!
Chicken broth in four ingredients. The tastes are outstandingly rich and flavorful, packed with irresistible umami. Give this fantastic umami broth a try!
- 1 whole chicken Chicken bone
- 1 piece Ginger
- 5.07 cup Water
- 1 head Japanese leek (green part)
Place chicken bones in a bowl and pour hot water over the top.
Cut the ginger into (0.1 inch) 3 mm thick pieces.
Hand wash the chicken bones.
Remove the chicken bones from the bowl and transfer into a pot. Add water, Japanese leak and ginger and bring to a boil on high heat.
※The Japanese leak helps to remove the strong smell of the chicken.
Simmer for 40 to 50 minutes, skimming off the scum.
When the water content decreases, add about 1 cup of water.
Turn off the heat and remove the chicken pieces.
Filter with a fine mesh strainer.
- 13½ oz(400g) of chicken wings or chicken tips can be substituted for the chicken bones without changing the recipe.
- This recipe is for about 5 Japanese cup (1,000ml / 4.22 US cup).