Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen - bird worth Chicken stock

Method

• Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess.
• Chop the leek into 5 cm pieces.
• Slice the ginger thinly.
• Put water, the parboiled and cleaned chicken, leek and ginger in a pot.
• Add uncooked rice and bring to a boil over high heat.
• Watch the pan so that it doesn't boil over.
• If any scum rises to the surface, skim it off.
• Turn the heat down to low, cover with a lid and simmer for at least 30 minutes.
• Put the soup into a food processor or blender in several batches, chicken, leek, ginger and all, and process until the chicken is finely chopped.
• Return the chopped chicken to the soup.
• Strain the soup through a fine mesh sieve 2 to 3 times, and it's done.
• The completed soup is not seasoned.
• Use it for mizutaki hot pot or ramen.
• We make this with a Thermos Shuttle Chef.
• If you have a pressure cooker, you should be able to make this soup even faster.