Chicken Chowder Soup

Steps

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1. 1
   Trim excess fat and bone from chicken thighs, cut each portion into five large chunks. Season with salt, sugar, pepper, and sake, mix well to combine, then refrigerate while preparing other ingredients.
   ▶ ≈0:16
2. 2
   Peel the carrot and potato. Immediately soak the peeled potatoes in water to prevent browning.
   ▶ ≈0:47
3. 3
   Trim and cut carrot into even-sized chunks using the rolling cut technique. Cut potatoes into quarters then into larger chunks using the same technique. Keep potatoes submerged in water.
   ▶ ≈1:14
4. 4
   Halve the onion, remove the root and any sprouted center, cut into large chunks. Prepare minced garlic (about 30g). Vegetables can be stored in an airtight container in the refrigerator for up to two days.
   ▶ ≈1:39
5. 5
   Add 20g butter to a cold pan, heat over medium until foaming. Sear the seasoned chicken skin-side down until golden, flip and sear briefly. Remove chicken and drain excess fat, set aside.
   ▶ ≈2:11
6. 6
   Heat 20g butter in a separate cast iron pot over medium-low heat until foaming. Add onion and cook slowly until softened and translucent. Season with salt and pepper.
   ▶ ≈3:24
7. 7
   Add minced garlic, keeping heat low, and gently develop the flavor. Add carrot and stir to coat, then add the seared chicken with its juices, folding gently to combine.
   ▶ ≈3:52
8. 8
   Add potatoes, increase heat to high, then pour in 2 tbsp sake to add aroma. Add approximately 500ml hot water and gently combine. If using rosemary, bruise the sprigs lightly to release flavor and add to the pot.
   ▶ ≈4:32
9. 9
   Season with salt to taste, reduce heat to low, cover and simmer for about 20-25 minutes. Once time is up, leave the lid on and let sit for another 30 minutes to allow flavors to infuse.
   ▶ ≈5:25
10. 10
    Prepare the white sauce: In a small pot, heat 30g butter over medium-low heat until foaming. Add 30g flour, reduce heat to low, and cook slowly while stirring until butter and flour are completely blended and no flour particles are visible.
    ▶ ≈5:50
11. 11
    Combine 200ml milk and 200ml heavy cream. Pour the dairy mixture into the butter-flour mixture in three additions: add one-third of the liquid first and cook slowly over low heat while stirring until smooth, then add the second third, repeat the process. Finally add the last third over medium-low heat, stirring constantly to prevent sticking, until the sauce reaches a thick, paste-like consistency.
    ▶ ≈6:41
12. 12
    If using nutmeg, grate about one-third of the whole nutmeg into the white sauce, cook slowly over low heat while stirring to blend. White sauce is ready.
    ▶ ≈7:22
13. 13
    Reheat the chicken and vegetable broth until simmering. Ladle out some broth, dissolve 10g white miso in it, then stir this back into the pot to avoid chunks of miso. Gently stir.
    ▶ ≈7:41
14. 14
    Pour all the prepared white sauce into the broth. Since the sauce is thick, it needs time to blend in. Cook over low heat, allowing the sauce to gradually incorporate into the soup. Small lumps will form initially but will smoothly blend with gentle cooking.
    ▶ ≈8:18
15. 15
    While the sauce is blending in, add a small sprig of fresh rosemary for final seasoning. If available, grate some Parmesan cheese into the soup to enhance the creamy flavor. Stir until you reach your desired consistency.
    ▶ ≈8:45
16. 16
    Taste and adjust seasoning as needed. The chicken chowder is ready to serve.
    ▶ ≈9:02