CHICKEN CHASHU RECIPES

CHICKEN CHASHU -

The chicken version of the classic ramen topping. Flavorful round slices of chashu made by rolling marinated chicken thighs around chicken tenders and steaming.

Provided by norecipes.com

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1

Number Of Ingredients 7

Ingredients

1.1 kilogramsboneless skin-on chicken thighs
1/4 cupsoy sauce
2 tablespoonssake
1 tablespoongranulated sugar
2 teaspoonsfresh ginger (grated)
ground white pepper
4 smallchicken tenders

Steps:

For complete instructions, visit the original site at https://norecipes.com/blog/chicken-chashu-recipe/

Nutrition Facts : ServingSize serving, SugarContent 3 g, SodiumContent 823 mg, CholesterolContent 122 mg, SaturatedFatContent 5 g, Calories 489 kcal, CarbohydrateContent 24 g, ProteinContent 35 mg, FatContent 25 g

PURRFECT BLISS » CHICKEN CHASHU FOR RAMEN

Provided by Faizah

Categories Side Dish

Total Time 240 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 10

Ingredients

1 kg chicken chops (OR skin-on whole chicken leg, deboned )
1.5 liters water
1 piece konbu
6 dried shiitake mushrooms
1 teaspoon salt
1/2 cup sugar
150 ml light soy sauce (kicap cair)
100 ml Japanese dark soy sauce (e.g. Kikkoman Naturally Brewed Soy Sauce)
125 ml Mirin Fu Japanese sweet sauce (mirin substitute)
30 ml rice vinegar, mixed with enough water to make 125 ml (sake substitute)

Steps:

Debone the chicken legs, trimming off excess skin and fat. If using chicken chops, cut off the joint.
Tie up the chicken legs using kitchen twine.
Heat up a large non-stick skillet over medium high heat. When hot, add the chicken and sear, until browned on all sides, about 4 to 5 minutes per side.
In a large pot over medium high heat, add the water, konbu, shiitake mushrooms and chicken.
Bring the mixture to a boil. When the water starts to steam, remove the konbu from the pot.
Add the sugar, salt, the soy sauces, sweet sauce and rice vinegar mixture. Stir until the sugar is dissolved.
Reduce the heat to medium and simmer, uncovered, 25 minutes.
Remove the pot from heat, transfer the contents to a large bowl and let cool to room temperature.
Cover the surface of the chicken and braising liquid with a thick paper towel, to ensure the flavors are evenly absorbed by each piece of chicken.
When the chicken has cooled to room temperature, remove from the seasoning liquid, and snip off the kitchen twine.
Reserve the liquid in an airtight container, for use when making ramen eggs.
Slice into 1/4-inch slices and use as desired. If not using immediately, store unsliced in an airtight container in the fridge for up to a week, or up to a month in the freezer.

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