濃郁雞白湯拉麵

Rinse the chicken carcasses under running water, then pour boiling water over them.

In a large pot of boiling water, add the chicken carcasses, drumettes, ginger, green onion, kombu, and the rinsed rice. Bring to a simmer.

Allow this to simmer for about 1 hour, then turn off the heat. Carefully remove the chicken carcasses and drumettes, let them cool down, and then separate the meat from the bones.

While the broth simmers, heat a little sesame oil in a frying pan. Thinly slice the onion and garlic, then sauté them until they are nicely caramelized. Transfer the sautéed mixture to a blender and combine it with one ladleful of the simmering broth, blending until smooth.

Pour the blended mixture back into the pot.

Add the shredded chicken meat back into the pot.

Repeat this process with the drumette meat. (If you have extra time, you can blend the shredded meat to achieve an even thicker, richer broth.)

Continue to simmer the broth for another hour. Afterward, strain out all the solids using a strainer.

Place the bones back into the strained broth and resume simmering.

In the meantime, marinate the chicken thighs with Shaoxing wine, soy sauce, honey, and grated ginger. Let them sit for a while to absorb the flavors.

Arrange the marinated chicken on a plate, drizzle with olive oil, and bake in a preheated oven at 400°F (200°C) for 15 minutes.

Once the bones have been removed from the pot, stir in the beef bouillon powder and Shaoxing wine, then season the broth to your desired taste.

In a separate pot, bring water to a boil and cook your noodles according to package directions. Once cooked, combine them with the broth, then top with shredded green onion, chili threads, and the roasted chicken thighs. Serve immediately.

If you have leftover broth, on the second day, you can add pork and a generous amount of vegetables to create a chicken paitan hot pot-style ramen.