Chicken Paitan Broth (Tori Paitan)
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
A chicken-based equivalent of tonkotsu — an opaque, cream-white, rich chicken broth produced by the same vigorous boiling technique that emulsifies the chicken fat and gelatin from the bones into the water. Tori paitan (white chicken broth) is a lighter alternative to tonkotsu in both calories and intensity while sharing the same creamy, emulsified character. It is a Tokyo ramen development of the contemporary era — the vigorous-boil chicken broth technique applied with the same deliberateness as the Fukuoka pork technique.
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The Thread
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Flavour Context
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