Submitted by: Mike Satinover
- 4 lbs chicken backs or one whole chicken, broken down into sections
- 2-3 lbs chicken wings (around 6 wings total)
- 2-3 lbs chicken feet, toes removed
- 1 onion
- White ends from two bunches of green onions
- A 2 inch piece of ginger
- 10 garlic cloves
- Sun Noodle fresh ramen noodles
- 1 tbps tahini paste
- 2 tsp soy sauce
- 1 tsp rice wine vinegar (you can also sub some of this out for chinese black vinegar).
- 8 dried chinese chilies, whole.
- 2 tbsp togarashi
- 1 tbsp whole szechuan peppercorns
- Optional: 2 tsp white peppercorns
- 3 tbsp coarsely ground togarashi
- 4 dried Chinese chilis
- 1 tsp szechuan peppercorns
- 8 cloves garlic
- 1 2-inch piece of ginger, sliced
- ½ a small onion
- 1 cup fat of choice
Soup (takes around 8 hours total):
- Two hours prior to cooking, soak the chicken parts in cold water. This helps remove some of the myoglobin, though chicken tends to have less than pork. Soak for two hours.
- Drain the water, place the chicken parts into a stock pot, cover with water by two inches.
- Place on the stove over high heat, bring to a boil
- Skim the scum that comes to the surface until little to no scum rises, around 15 min of skimming
- Cover, cook on medium high heat, making sure the pot is boiling rapidly, around 6 hours. Refill with water as needed, and stir occasionally to avoid the debris scorching on the bottom.
- One hour before completion (at least 6 hours later, I went 8), remove the lid, add aromatics, and boil uncovered for 1 hour. The broth should barely be covering the bones by the time this boiling process is done. If not, continue to boil on high heat until reduced appropriately.
- Strain the broth and reserve as needed. You can optionally at this point insert an immersion blender to whip things up and help the emulsification further.
- Mix ingredients together
- Add tare mixture to broth
- In a spice mill, blend the above ingredients one by one.
- Combine in a small bowl. Reserve until needed.
- To a bowl, you’ll add around 1-2 tsp of the spice blend, depending on your heat tolerance.
- Combine ingredients into a saucepan. Cook over low medium heat, making sure the ingredients are only sizzling slightly, until the oil turns a nice bright red color, anywhere from 15-30 minutes.
- Strain and reserve in the fridge until needed.