Recipe
Don't Throw Away Chicken Carcasses! Exploding with Flavor!
Ingredients
- Chickencarcasses: As many as you like (1 kg / 5 pieces used in the video)
- Sukiyakisauce: To taste
- Salt:A pinch
- Pepper:A pinch
- Scallions:To taste
- Egg:1
- Vegetableoil: A splash
- Water:Plenty (for boiling)
About "Stir-Fried Chicken Carcasses in Sukiyaki Sauce"
This is the ultimate beer snack made by simmering cheap, store-bought chicken carcasses in sukiyaki sauce. The key is to boil them in plenty of water for 30 minutes to remove scum, then vigorously chop the bone-in meat into pieces. We also make a comforting egg soup using the leftover broth, allowing you to fully enjoy the combination of tender, flavorful meat around the bones and the sweet-savory sauce.
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Tips for Making "Stir-Fried Chicken Carcasses in Sukiyaki Sauce"
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Prep
- No special prep is needed for the chicken carcasses before cooking. You can boil them as they are.
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Boiling
- A lot of scum will rise while boiling. Carefully skimming it off with a ladle is the key to a delicious broth. Ensure the carcasses stay fully submerged.
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Chopping
- The bones of boiled chicken carcasses are hard. Place your hand on the spine of the knife and chop down with force.
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Seasoning
- Add the sukiyaki sauce with a sizzle, and toss the pan repeatedly to coat the chicken evenly as it simmers.
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Nutrition
- Chicken carcasses are rich in nutrients like collagen and calcium, which offer great beauty and health benefits.
Ingredients for "Stir-Fried Chicken Carcasses in Sukiyaki Sauce"
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How to Make "Stir-Fried Chicken Carcasses in Sukiyaki Sauce"
- 1
Buying and Weighing the Chicken Carcasses
Purchase chicken carcasses at the supermarket and weigh them. In the video, a pack of 5 weighed exactly around 1 kg. This sheer volume adds a dynamic feel to the cooking process.
- 2
Boiling in Plenty of Water
Bring plenty of water to a boil in a large pot, then vigorously add the chicken carcasses. Boil for 30 minutes. A large amount of scum will rise to the surface during boiling.
- 3
Cooling and Chopping the Carcasses
Remove the boiled chicken carcasses from the pot and let them cool slightly. Once cooled, place them on a cutting board and chop them into bite-sized pieces. Since the bones are hard, the trick is to place your hand on the spine of the knife and chop down vigorously with force.
- 4
Stir-Frying in the Pan
Heat a splash of vegetable oil in a frying pan and coat the surface. Toss in all the chopped chicken carcasses at once and stir-fry them thoroughly while tossing the pan. Once coated in oil, pour in the sukiyaki sauce. Toss the pan repeatedly to coat the meat evenly as it simmers and reduces.
- 5
Plating and Serving
Plate the stir-fried chicken carcasses in a dish. Garnish with chopped scallions to finish.
- 6
[Egg Soup] Straining the Broth
Carefully strain the chicken broth through a fine-mesh strainer lined with a paper towel over a bowl. This removes small bones and scum, leaving you with a beautiful, clear golden broth.
- 7
[Egg Soup] Seasoning and Adding Egg
Transfer the strained broth back to the pot and bring it to a boil. Season with a pinch of salt and pepper. Once boiling, crack in an egg and stir rapidly with chopsticks to create a fluffy, ribbon-like texture.
- 8
[Egg Soup] Plating
Pour into a bowl and garnish with mitsuba (Japanese wild parsley) to complete this exquisite egg soup packed with rich chicken flavor.
Food Science
Combining the inosinate (a rich umami compound in chicken carcasses) with the glutamate in sukiyaki sauce creates an umami synergy that dramatically enhances the flavor. Additionally, the fats and richness of the raw egg balance the sweet and salty notes of the sauce, resulting in a mellow, deeply satisfying taste.
Detailed Commentary on "Stir-Fried Chicken Carcasses in Sukiyaki Sauce"
* Content organized by topics from the video.
Don't Waste It! The Flavor-Packed Chicken Carcass
Today's star ingredient is the chicken carcass, which is often used only for making broth and then discarded. With the message 'Don't say you don't need it and throw it away!', we are sharing a recipe to enjoy these chicken carcasses to the fullest. First, let's take them out of the bag and weigh them. We have 5 carcasses here, weighing in at exactly 1 kg. The sheer volume is impressive! Instead of just making soup, we are going to feast on these chicken carcasses. We'll turn them into the ultimate beer snack, so look forward to it! The cooking process is incredibly simple—basically, just boil them and toss them in sukiyaki sauce.
Boil Vigorously and Skim the Scum Thoroughly
Bring plenty of water to a boil in a large pot. Once boiling, vigorously add the weighed chicken carcasses. Plunging them into the water one by one is quite a dynamic sight! As they boil, a large amount of scum will quickly rise to the surface. Carefully skimming off this scum with a ladle is crucial for a delicious broth. While skimming, use chopsticks to flip the chicken carcasses and adjust them so they stay fully submerged. You can see the chicken fat and rich flavors melting into the water as they boil.
Chop Up the Boiled Chicken Carcasses!
Remove the fully boiled chicken carcasses from the pot. Keep the broth, as we will use it later to make a delicious soup! Place the carcasses on a cutting board and chop them into bite-sized pieces. Since the bones are hard, the trick is to place your hand on the spine of the knife and chop down with a powerful force. Vigorously chop the neck and body sections into pieces. You can see plenty of tender, delicious meat clinging to the bones. This rustic, bone-in look is incredibly appetizing! Once all the chicken carcasses are chopped, transfer them to a bowl.
Simmering in Sweet-Savory Sukiyaki Sauce
Add just a splash of vegetable oil to a frying pan and coat the surface. Toss in all the chopped chicken carcasses at once. Stir-fry them thoroughly while tossing the pan. Once the chicken is coated in oil, it's time for our star seasoning: Ebara Sukiyaki Sauce. Pour it in, letting it sizzle as it wraps the chicken in a sweet and savory aroma. Toss the pan repeatedly to ensure the sauce thoroughly coats the chicken carcasses as it simmers. Once the sauce reduces, clings to the bones, and turns everything a beautiful, rich brown, your chicken carcass snack is ready!
Making a Flavorful Egg Soup
We will make another dish using the broth from boiling the chicken carcasses. Since the broth contains small bones and scum, place a strainer lined with a paper towel over a bowl and carefully strain it. This yields a beautiful, clear golden broth. Transfer this broth back to the pot and heat it up; a simple seasoning of a pinch of salt and pepper is all it needs. Once boiling, crack in one egg. Stir rapidly with chopsticks to create a fluffy texture. Pour into a bowl and garnish with mitsuba to complete this exquisite egg soup packed with concentrated chicken flavor.
The Ultimate Beer and Chicken Carcass Pairing
It's finally time to eat! We have an Asahi Off ready, so first, cheers! My personal style for eating this dish is a strict rule: hold the chicken carcass in your left hand, and keep your right hand clean to hold your beer. Bring the chicken carcass to your mouth with just your left hand and savor every bit of the flavorful meat clinging to the bones. As the sweet-savory sauce and rich meat flavor spread in your mouth, immediately wash it down with the beer in your right hand. This combination is devilishly delicious—you won't be able to stop drinking! Toss the leftover bones into a bowl on the side. Your hands will get sticky, but that's half the fun. Sipping the warm, chicken-infused egg soup in between is incredibly comforting, making this the perfect evening treat.
About ケン爺ホルモン焼きチャンネル
ケン爺ホルモン焼きチャンネル
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