Tori Paitan Ramen and Chicken Rice

Place 2000 g whole chicken and 1000 g chicken carcasses in a large pot and cover with water to soak for 1 hour to remove impurities.

Drain the soaking water, refill the pot with 4000 ml water, and bring to a heavy boil over high heat for 6 hours until the liquid becomes opaque and creamy.

Peel 2 onions, 1 ginger root, and 5 garlic cloves before adding them to the boiling broth.

Add the prepared onions, ginger, and garlic to the pot and continue boiling for another 2 hours.

Pass the broth through a fine mesh sieve into a clean pot, discarding the solid remains.

Mix 200 ml soy sauce, 50 ml mirin, and 10 ml salt in a small saucepan and heat gently until the salt dissolves.

Dice 300 g chicken thigh into small pieces.

Heat 15 ml vegetable oil in a pan and fry the diced chicken until golden brown.

Add 30 ml soy sauce for rice and 12 g sugar to the pan with the chicken and simmer until the sauce glazes the meat.

Take 600 g fresh ramen noodles and press them firmly with your palms against the work surface to create irregular waves and curls.

Cook the hand-massaged noodles in a large pot of boiling water for 3 minutes or until they reach an al dente texture.

Place 30 ml of the prepared soy tare into a bowl and pour in 300 ml of the hot chicken broth.

Transfer the cooked noodles into the broth and top with 2 green onions that have been finely sliced.

Scoop 300 g cooked white rice into small side bowls and top with the glazed chicken pieces.