Chicken skin

Pork back bones

Pork femur bones

Chicken back bones

Chicken Skin

Pork Femur Bones

Pork Back Bones

Chicken Back Bones

Simmer 1kg Chicken skin in 1L Water for 3 hours. Skim off chicken fat and reserve.  Yield of Chiyu will vary depending on the quality of the chickens. Strain skins while reserving water.


Add 1L of chicken skin water, 2.5L of water, 3lb of pork back bones and 3lb of pork femur bones to the pot. DO NOT SKIM SCUM. Bring to boil and pressure cook for 3 hours or boil for 9 hours. If you pressure cook, boil hard for 1 hour after depressurizing. 


Meanwhile in a separate pot, add 3lb of chicken back to 1.2L water. Pressure cook for 2 hours, or light-medium simmer for 6 hours. You can reserve any unemulsified chicken fat for aroma oil.


Combine the soups. The emulsification should be strong, but not creamy. Watch various Iekei videos to get an idea for what this should be. Adjust by boiling or thinning as necessary. 

Iekei Soup

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Iekei Soup

Ingredients

Used in these Recipes:

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kansuibae