Photograph of the finished Champon

Japan · Mì chanpon nước xương heo gà tự nấu

Champon

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork bones Pork bones 2.6 lb
  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Fresh noodles Fresh noodles 1.6 lb
  • Photograph of Prawns Prawns 14.1 oz
  • Photograph of Squid Squid 11.3 oz
  • Photograph of Cabbage Cabbage 1.3 lb
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of Pollock Pollock 8.5 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Blanch the pork and chicken bones for 8 minutes, then rinse off the foam.
  2. 2 Simmer the bones over medium heat for 2 hours and 30 minutes, keeping the water constantly simmering until the broth turns cloudy white.
  3. 3 Sauté the shrimp, squid, pollock fish cakes, and vegetables in pork fat over high heat for 4 minutes; sautéing in pork fat is the key to creating the distinctive flavor.
  4. 4 Pour the broth into the pan with the stir-fried vegetables and bring to a boil for 3 minutes to allow the broth to infuse the vegetables with flavor.
  5. 5 Add the fresh noodles directly to the pan and cook for 4 minutes; chanpon means mixed, so the noodles are cooked together rather than boiled separately.
  6. 6 Scoop the contents of the pan into a bowl and sprinkle with fried garlic.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: simmer the bones under high pressure for 55 minutes, then release the pressure naturally; the broth will still be cloudy because the pressure strongly breaks down the gelatin.

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