How to Make Chiyu (Chicken Fat) for Ramen in the Microwave

This is a very easy way to render out fat from chicken skin using a microwave. In ramen terminology, this is called, "Chiyu" and its a very popular base for aroma oils. You can take this and infuse it with other aromatics like green onions, garlic and ginger, or just use it straight. Store in the fridge for a few weeks or the freezer for a few months.
I think this method also works to make lard using pork fat but I haven't tried yet.
For more details check out Sho Spaeth's article on serious eats : www.seriouseats.com/microwave...

[@WayofRamen]

If you see this, thanks so much for stickin around. I really do appreciate all of you. Back to making ramen in the next video :)

[@s1mo]

I love these videos! It's a simple technique but I don't think I would have ever thought of this so, many thanks!

[@adjayd6567]

Hello, if i may inquire, can you send the discord link over here? I extremely want to make ramen commercially for my little stalls and i might find the discord extremely helping, thank you sir.

[@noahpitts4214]

You are a huge inspiration to me and the only youtuber I have the bell icon clicked for.

[@seanpeters4762]

My favorite method to attain chicken fat is to arrange the skins on a cold skillet and put them on a low flame. The skins crisp up like bacon (chef's treat) and the fat renders out beautifully.

[@Plotatothewondercat]

Ah yes, the method for making schmaltz

[@GPflashclass]

@@Plotatothewondercat And the crisp skins are called gribenes.

[@LordPhobos6502]

Couple of notes: most microwaves, the power setting doesn't actually adjust the power level, it just turns the power on/off/on/off, you can hear it cycling. So a microwave on 40% power will have the power on for 4 seconds, and off for 6, then repeat. Some microwaves recommend putting in a cup of water with a small wooden utensil (icecream stick, wooden chopstick, whatever) if you're microwaving a small load. this gives the microwaves somewhere to go if there's not much in there, it's basically a heatsink. This does of course affect your cooking times. You can also use a plastic bowl-cover to catch the fat spits. Splatter guards are great. Love your videos, keep it up

[@itsregal]

Theres just something amazing about the smell of chicken fat though. I dont know why it just hits different. A Ramen shop near me does the low and slow rendering of chicken fat and then uses the crispy skins as a garnish for their chicken ramen. It's fantastic.

[@Max-se3ii]

Love this channel! the best videos are the ones where you watch youtubers try to make ramen. Hope we get some more of those

[@johannesgutenburg9837]

seeing this makes me realize how lucky I am to live in iowa. we can get schmaltz, lard, and even beef tallow at pretty much any grocery store, even the walmarts here have them

[@HarderMaster]

I tried this yesterday, and it came out great! I added it to a ramen base that comes with the pack of fresh noodles that I use and it was amazing! Thanks for this video!

[@O2life]

Yay!!! I just looked up Chiyu yesterday and you'd be surprised how hard it is to google in my area! I did find it, but now I can make it :) Thanks!

[@22hmartin]

This is a very useful method, I'm going to have to give this a try with some of my trimmings.

[@syNceros]

I always used the chicken fat as it is for aroma oil until tonight. On low heat i add alot of thinly sliced green onions and some ginger and stirred like 30mins and it turns out AWESOME. Totally changed my ramen game. Also after discarding the onions and ginger i dried them on a paper towel. Now they taste awesome. I will use as topping for my next bowl. Thank you alot buddy. Love you. V

[@slok9881]

This is great!!!! I have been thinking how do I put all the components together without making a mess. I love these videos, it helps to make ramen more accessible to laymen.

[@donttouchthisatall]

I was actually just the other day looking for a quick and easy ramen oil (bcause it was the only ingredient missing for a bowl). Looks well approachable! (I did go for the Negi aroma oil in the end, but will defo try this in the future!)

[@KP_Casablanka]

I'm glad you back :)

[@esquillo3708]

Will absolutely try this tomorrow, I have real problems doing it on a pan, it sticks too badly. Thank you as always!

[@antonc81]

Very useful!

[@WayofRamen]

Thanks man

[@Zephyr15801]

I love your channel and I love ramen

[@WayofRamen]

Thank you very much

[@ATAPORGANIK1502DKS]

One of my favorites food

[@sailor.thighs8839]

Thank you so much for making this channel, thanks to you I dicovered my obsession with ramen and the way its made and the history of ramen and now I work at a ramen shop and its the best decision I could have ever made all thanks to you

[@maltalented]

Whoa, this is super helpful! Just wondering--could the microwavicide issue be prevented by covering the bowl with a silicone cover/wet paper towel?

[@jrk1666]

put an inverted plate on the bowl so it doesn't dirty the top of the microwave

[@nowheredancer]

¡Hola! You can put an extra cup with water into the microwave. This will reduce the risk that the microwave will damaged to zero. It will take more time, for the fat coming out, because the water will absorb a bit of the power. Adiós, Rainer

[@ArbitraryAlex]

Hi there! I am a beginner ramen home cook and I was wondering if you could react to your older videos and compare what you would do differently now VS before and what you've learned throughout the years? Thanks, Alex PS: I love the content, keep it up.

[@DuploBone]

Tossing a paper plate, a coffee filter, or a tent of some kind with wax paper or paper towels over the top of your bowl is also a great way to reduce splatter. 🐔 Any way you cover it, make sure to always wipe the microwave afterwards from top to bottom, underneath the glass plate and the plate itself included. Those chicken fat oils (any oils or food substances really) can keep cooking on your microwave walls until it cooks through the outer wall and ruins your microwave. I've had it happen before, and its not pleasant to have to replace what can be easily cleaned up after. 😅 Plus it's not always obvious at first the microwave has a hole in the ceiling, and those additional bits of radiation through the melted metal are pretty dangerous to us. Both radiation poisoning wise, and fire wise! Happy and safe cooking everyone!

[@xeropunt5749]

When you just realize your grandmother and mother were personal Michelin chefs;) takes your whole day to replicate what they did.

[@alim998097]

Although a bit more involving and requiring additional equipment, smoked chicken oil is one of the most fantastic things you can add to any bowl of soup of dish when stir-frying. I typically will save excess chicken skin and fat over time and freeze, once I get enough and I've plan to do a session using the smoker, while I'm smoking my meats, I'll cut up the fat and skin into smaller pieces then place into a cask iron skillet. This skillet then gets placed into the smoker for at least 3 hours, usually around 225°F. The result is like your video, clean chicken oil accentuated with the smoking aroma.

[@wendya1580]

I've taken fat--both chicken from soup and beef from cooked roasts--and just frozen it for future use. Now I have "souper cubes." I'm considering re-liquifying the fat and freezing into 1 and 2 TSP amounts. Also will reduce down future "gravy" from beef--mine tends to gel perfectly, so freezing would be great.

[@agunemon]

Great vid!!!!! one question.. doesnt it make a mess inside the microwave? or doesnt the skin pop or sizzle?

[@donttouchthisatall]

I recon you could just cover it with a lid, to avoid splattering it everywhere? (havent tried but sounds reasonable)

[@sunnyhan824]

what if you cover the bowl? I feel like that would eliminate the splatter and the steam would help with the rendering?

[@softwave1662]

We have the same exact microwave.

[@raashedulhaq]

If I were to make Beef Chashu, which cuts of beef is recommended other than shank. and what the ingredients should I use?

[@MrMagic8000]

Stupid question but once you render the fat and store in the fridge, what part do I use, the yellow part at the bottom or the white fat that that goes to the top ?

[@KamilHaddadM]

Any chance we can get a Ivan orkin style apple sofrito shio ramen video?

[@welly6004]

Bro can you do abura/ mazesoba tutorial?

[@JamesW81]

Can I ask how long you can keep this for please?

[@eatfruitsalad345]

is it possible to do this in a normal oven? the talk about the microwave breaking down has me nervous

[@GrandNecro]

just cut them into tiny pieces and render at low heat in a pan. you can also add an initial layer of oil to spread the heat more evenlly until enough fat is rendered out

[@stvsueoka1]

Can you fry up the skin for a crunchy chicken skin topping or is it pretty much trash after this method?

[@WayofRamen]

You can. Check out the link in the description for how to do that

[@s1mo]

Once, out of curiosity, I tried a piece of crispy chicken skin I had previously used to make an aroma oil It tasted quite good, but it was a very tiny piece so I don't know for sure However, you might know from fried/roasted chicken that crispy skin is fucking delicious I've heard it gives you cancer but I'm unsure whether that's because of it being burnt (so, like everything else that is burnt) or some other reason I don't really pay attention to it, but maybe I should? idk, probably I won't anyway

[@stvsueoka1]

@@s1mo I don't want cancer. I'll pass lol

[@corriedallas]

Is there somewhere I buy the chicken skin or do I buy chicken with skin on it and save it up?

[@DiningTableOfficeWorker]

Air Fryer?

[@kyodante]

How long does this last in the fridge? Can we freeze it?

[@donttouchthisatall]

Hi, according to the ramen__lord's book of ramen 6 months in the fridge. I recon you could freeze it.

[@ounonaja4439]

If you have an oven or an air fryer, boil the chicken skin for half a minute then finish them in the oven or air fryer. You will get rendered fat as well as crispy chicken skin snacks.

[@edgarruiz2508]

Since you're already making Tori Chintan or Paitan, you can just scoop it out carefully from the top of your stock after cooling it. And if you cool it at a very low temperature you might be able to retrieve it whole, with your own hands in a single move. Just be sure to scrape off all the creamy white layer between stock and fat from your solid piece of chicken fat. Still, you have to do this quickly, fat gains temperature pretty fast.

[@miguelmunozenciso9290]

The "problem" with that method is that scooping it from the stock would give the oil a different aroma and flavor because of aromatics and other ingredients

[@SeventhSamuari]

Where do you typically get blocks of chicken skin?

[@swordchaos1181]

My local market has it, the poultry stand. It's pretty much pure waste for them, so it's really cheap too. You can try at any place where they process a lot of chickens.

[@chesterlestrange7725]

This is so good to know! Lol

[@WayofRamen]

Thanks chester!

[@duncanmit5307]

💜💜👍👍

[@afrodykeeism]

Where can you get chicken skin on it’s own?

[@iamjabby3688]

Would this taste great on instant ramen?

[@WayofRamen]

Only one way to find out 😊

[@overseastom]

Fat almost always makes things taste better, but instant ramen has a surprisingly high amount of fat already, as the noodles are typically deep fried, iirc from Alex French Guys series on them.

[@YummyFoodSecrets1]

❤❤🇵🇰

[@aegd]

I'd say be a bit careful with using plastic containers, many types of plastic even labelled microwave safe can melt if the fat gets hot enough.

[@alexill]

Then you can lay the chicken skin flat on a paper towel and microwave it on full blast and get crispy chicken rinds 😋😋😋

[@hobeone1192]

Why not pup a paper towel over the chicken so it doesn't splatter in the microwave?

[@mark-angelofamularcano237]

also a good idea to cover the bowl with plastic wrap and poke a few holes with a toothpick so nothing explodes :P

[@simplynaane8740]

Is there a vegetarian substitute for this

[@WayofRamen]

yeah you can just fry some kind of onion, garlic, ginger in vegetable oil and that works as well. you can watch the keizo ramen video or the tori paitan video for examples.

[@simplynaane8740]

Thank you

[@QuentinQuark]

Hmm this has got me thinking, maybe sous vide chicken skins for the fat.

[@DC-cy6uj]

I tried this method and the oil tastes and smelt like raw chicken.

[@user-pu9sf9ot3g]

I just air fry mine on low and check on it every 5 minutes.

[@abdulsalamaldabagh7760]

I WANT THE DISCORD SERVER LINK

[@Clara-anise]

What's the wattage on your microwave? That makes a pretty big difference on how far down on the power someone ought to go

[@overseastom]

(SEE EDIT BELOW) Hold up - what was that seemingly non-scientific bit at the beginning? "It decreases the chance of your microwave just completely destroying itself with its microwaves"... I dunno mate. As long as there's still some water in the object you're cooking, surely this isn't a concern, no? I'm not sure where you got this notion from, but would love to hear the story! P.s. I'm entirely willing to be proved wrong, and will edit this post accordingly if I am, but it just sounds kinda ridiculous, is all! Edit: I AM wrong (well, not about the water being needed, but about it killing itself with microwaves!). As per usual... So the story is actually in the Serious Eats link - it sounds like there was such little water content in the small amount of skins the experimenter was using, so the microwaves just bounced around as if the unit was being operated empty and go back towards the magnetron (per another webpage on running the microwave empty), and eventually it just shuts off, so lowering the power makes it shut itself off *deliberately* but only briefly, so it can keep cooking. Good to know.

[@thecowcowclash]

Is there any difference in getting fat from the chicken skins vs. buying chicken fat/schmaltz from the store?

[@spline9]

Flavor-wise, not much since none of the skin is getting browned in a pan using the traditional method (which would impart more chicken-y flavors). But if you just collect your trimmings in the freezer and do this when you have enough, it's much cheaper and there's less waste.

[@thecowcowclash]

@@spline9 awesome, Thank you! Yea it’s definitely cheaper and more efficient to make it with chicken skin at home. I appreciate the explanation!

[@exploshaun]

Just buy chicken fat?

[@Doughy_in_the_Middle]

Why wouldn't you just do this as part of making stock? Break down a stock chicken, setting as much meat aside that's easily butchered for soup later, but remove the skin. Put the bones and skin into a BIG stockpot along with your onion, carrot, celery, bay, and peppercorns, and overfill the hell out of the pot. Bring it up to a boil, get rid of the scum (or do the boil, rinse, and refill method), and then make stock as usual. Strain and refrigerate, and then collect your golden raft from the top. Now, you not only have chicken fat, but also probably about two gallons of rich stock to make broth. Stick it into small containers and then into the freezer for your next chest cold.

[@Sheepy007]

Why not just cook the fat out and simply strain it?

[@terminal8]

Me uh uh yea oh i got it..... Buys 80 bucks worth of top ramen

[@WayofRamen]

try add some of this stuff to top ramen and see what happens :)

[@benj37880]

I feel like you should give some credit to the guys from the discord server you used to own. I believe they are the ones who developed this method in the first place. 🤔

[@rhaiin5306]

0:37 on car insurance

[@samurottman6832]

Damn don't got a microwave

[@WayofRamen]

gotta do it the old school way then

[@samurottman6832]

@@WayofRamen R.I.P 💀

[@swordchaos1181]

Go to a local mini market that has a microwave haha

[@Adnancorner]

plastic ? oh my god... is so destructive for men especially...

[@user-hk7hz9cn7v]

I bake 5 chicken wings and 5 thighs in the oven at 450. Throw the baked chicken into the ramen broth and strain the liquid from the pan. Boom…done!