Some ramen fans prize a clear broth over all others, both for its light flavor and because it can be quite beautiful, particularly with droplets of aromatic oil dispersed across the surface. You can use a pressure cooker to produce a clear chicken stock for use in a ramen broth, but one of the best ways to make a clear chicken stock is on the stovetop.
For this recipe, we rely on a few tricks to keep the stock as clear as possible while also maximizing flavor extraction, like grinding up the breast meat and keeping the temperature of the liquid close to 205°F (96°C), which translates to a bare simmer. Steeping vegetables and kombu, or dried kelp, in the liquid helps flavor the stock without darkening it too much.
Published at Thu, 18 Apr 2019 12:54:18 +0000