Water

Chicken feet

Yellow chicken

Stewing hen

Pork neck bones and femurs

Stewing Hen

Yellow Chicken

chicken feet

. It evolved a bit in my kitchen and now it's one of my go-to's so it's getting it's own entry.

I make this animal stock, portion it, and freeze it. Then whenever I'm serving, I infuse it with the desired aromatics and fish / fushi elements at that time. I love having this on hand because there's so much I can do with it. The meat stock freezes well and I don't need to worry about loss of any aromatics or dashi elements. Those elements are always fresh.

I get my stewing hen from a local farm and I get the yellow chicken from a local Chinese grocery.

There you go! Then do whatever you want with it. Serve as is with a tare, add aromatics, add fushi elements and make a gyokai.. Enjoy! 

Double Fancy Chicken + Pork Paitan

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Double Fancy Chicken + Pork Paitan

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edwizard

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Double Fancy Chicken + Pork Paitan

Ingredients

Used in these Recipes:

More Content by edwizard

Collections with this Recipe

More Content by
edwizard