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Ingredients
US|METRIC
4 SERVINGS
- 2 chicken carcasses (fresh, with wings attached, from 4 to 4 1/2 pound chickens, wiped clean with paper towels)
- 6 qt. cold water (filtered if possible)
- 25 chicken feet (nails removed)
- 1/2 onion (halved through core into 2 wedges)
- 1 leek
- 1/4 head napa cabbage
- 0.5 oz. dried shiitake mushrooms
- 2 Tbsp. katsuobushi (optional)
- 3 Parmesan cheese rinds (optional)
- 1/2 inch peeled fresh ginger (piece)
- 10 grams rock sugar (or 2 teaspoons brown sugar)
- 4 tsp. kosher salt
- 4 tsp. granulated sugar
- 1/4 cup chicken fat (skimmed from top of stock)
- 2 small onions (about 6 ounces total, halved through core, core discarded, onion thinly sliced from stem to core, plus 2 tablespoons finely chopped onions)
- 8 cloves garlic (very thinly sliced)
- 1 peeled fresh ginger (rounded tablespoon thin matchstick pieces of)
- 4 green cardamom pods (lightly crushed in mortar and pestle)
- 1 tsp. cumin seeds (lightly crushed in mortar and pestle)
- 1 clove
- 10 bay leaves (fresh if possible)
- 1 Tbsp. cracked black pepper (lightly)
- 1/4 cup light brown sugar (packed)
- 1/4 cup chicken broth
- 1/4 cup distilled white vinegar
- 1/4 cup soy sauce
- 1/4 cup unsweetened coconut milk (canned, optional)
- 12 oz. ramen noodles (fresh or frozen, preferred, or 6 ounces dried ramen noodles)
- 4 scallions (dark green part only)
- 5 oz. fresh spinach (tough stems trimmed)
- 1 ear of corn (husked and grilled, kernels cut from cob)
- chile (unchecked, threads, optional)
- infused vinegar (unchecked Black pepper, optional)
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