Chicken Paitan Broth (Tori Paitan)

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.

Key Principles

**The bones:**

- Whole chicken carcasses: roasted briefly at 200°C until golden-brown (Maillard products add depth to the finished broth — this distinguishes tori paitan from the pale, poached-style chicken dashi).

- Chicken feet (momiji): the highest gelatin source in the chicken; their contribution of gelatin is disproportionate to their size. 500g of chicken feet added to the broth significantly increases the final viscosity.

- Optional: chicken wings for additional fat and flavour.

**The vigorous boil:**

Identical principle to tonkotsu (Entry JS-03) — rolling boil for 6–8 hours (shorter than pork because chicken bones release their contents faster). The result is a cream-white, slightly viscous broth with a clean, intense chicken character.

**The difference from standard chicken stock:**

Standard chicken stock: gentle simmer, clear gold, clean chicken flavour. Tori paitan: vigorous boil, cream-white, opaque, emulsified fat, much richer mouthfeel from the emulsified fat and dissolved gelatin. Same ingredient, diametrically opposite technique, completely different result.

Source

Tadashi Ono & Harris Salat, *Japanese Soul Food* (2013)