How to make tender and flavourful homemade Chicken Chashu from scratch! Perfect for ramen, donburi or a simple meaty snack!
- Stab the chicken thighs with a fork all over on both sides.
- Cover with plastic wrap and beat with a rolling pin until flattened and an even thickness all over.
- Roll and wrap with butcher's string. Tie and knot tightly to keep it secure.
- Optional step: Heat a frying pan on medium-high and seal the surface to crisp up the skin and add a charred flavour.
- Place the chicken in a large pot and fill with cold water until completely submerged.
- Heat the pot on medium-high and bring the water to a boil. Once boiling, lower to a simmer and remove any scum floating around the top by scooping it out with a spoon.
- Add the spring onion, ginger and garlic cloves, place a drop lid on top and allow to simmer for 1 hour.
- While it's simmering, take a small pan and add the soy sauce, sake, mirin and sugar. Bring to boil on a medium setting and allow to bubble for 2-3 minutes to burn off the alcohol in the sake and mirin. Remove from the heat and set aside.
- Once the chicken has been simmering for 1 hour, turn off the heat and remove it from the stock. Place it on a plate and allow to cool for about 10 minutes or until cool enough to touch.
- When it's cool enough, place them inside a zip lock bag and pour in 250ml of the chicken stock for every 600-700g of chicken thigh. (Approx 125ml per thigh.)
- Add the marinade to the bag, push out the air and seal the top.
- Store in the refrigerator for at least 12 hours, preferably overnight.
- Slice while cold and serve with ramen, donburi or as a snack.
The leftover chicken broth can be used to make ramen or soups!
The leftover marinade can be used as a sauce or cooked into other recipes such as fried rice!
Keep refrigerated and consume within 3-5 days.
Freeze for up to 2 weeks and defrost in the fridge overnight before use. (Or cut it into slices before freezing for smaller portions that can defrost quickly.)
- Prep Time: 10 minutes
- Resting Time: 12 hours
- Cook Time: 1 hour
- Category: Chicken
- Method: Simmering
- Cuisine: Japanese
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