It turned out like cappuccino lol after blending the soup. 2 chicken bodies + about 150g pork fat, yield approx 2L. Very viscous but not thick and creamy. I have now read about blending the bones and meat into the soup, will try on next attempt. I used a shio tare which was very nice but I think lacking some complexity. Next time I think I’ll try RL’s white wine tare. Toppings were some chashu from the freezer, tamago, scallion fried in chicken fat, chilli oil with garlic chips, togarashi. Store bought fresh noodle.
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It turned out like cappuccino lol after blending the soup. 2 chicken bodies + about 150g pork fat, yield approx 2L. Very viscous but not thick and creamy. I have now read about blending the bones and meat into the soup, will try on next attempt.
I used a shio tare which was very nice but I think lacking some complexity. Next time I think I’ll try RL’s white wine tare.
Toppings were some chashu from the freezer, tamago, scallion fried in chicken fat, chilli oil with garlic chips, togarashi. Store bought fresh noodle.