Chicken Adobo-Inspired Ramen

foodandwine.com

PC Chef

subheading: For the stock:

2 fresh chicken carcasses with wings attached (from 4 to 4 ½ pound chickens), wiped clean with paper towels

6 quarts plus 1 ⅓ cups cold water (filtered if possible)

25 chicken feet, nails removed

½ onion, halved through core into 2 wedges

1 leek

¼ head Napa cabbage

½ ounce dried shiitake mushrooms

2 tablespoons katsuobushi, optional

1 to 3 Parmesan cheese rinds, optional

½ inch piece peeled fresh ginger

10 grams rock sugar or 2 teaspoons brown sugar

subheading: For the chicken adobo:

4 teaspoons kosher salt

4 teaspoons granulated sugar

¼ 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 rounded tablespoon thin matchstick pieces of peeled fresh ginger

4 green cardamom pods, lightly crushed in mortar and pestle

1 teaspoon cumin seeds, lightly crushed in mortar and pestle

1 clove

10 bay leaves, fresh if possible

1 tablespoon lightly cracked black pepper

¼ cup packed light brown sugar

¼ cup chicken broth

¼ cup distilled white vinegar

¼ cup soy sauce

¼ cup canned unsweetened coconut milk, optional

12 ounce fresh or frozen ramen noodles (preferred), or 6 ounces dried ramen noodles

4 scallions, dark green part only

5 ounce fresh spinach, tough stems trimmed

1 ear of corn, husked and grilled, kernels cut from cob

Chile threads, optional

Black pepper infused vinegar, optional

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