Experience cooking Tokyo Style chintan with the Instant pot
I would like to prepare the Tokyo chintan recipe from Ramen Lord with my Instant pot Duo to save some time. Does anyone have any experience with this and can tell me how it works best? I have thought about it like this:
Ingredients:
• 1 whole chicken (about 3 kg), cut into parts
• 1 kg chicken feet
• 6 L water
• 1 onion
• 10 garlic cloves
• 5 cm piece of ginger
• 20 g kombu
• 20 g niboshi
• 20 g katsuobushi
Preparation:
1. Put the chicken, chicken feet, and 6 liters of water into the Instant Pot.
2. Close the lid and set the valve to “Sealing.”
3. Set to “Pressure Cook” (High) for 1 hour
4. After cooking, let the pressure release naturally for 20-30 minutes, then open the valve.
5. Add onion, garlic, ginger, niboshi, and kombu.
6. Boil 45 Minutes
7. Add katsuobushi and let it steep for 10 minutes.
9. Strain the broth through a fine sieve. Done.
Thx!
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