January 2012 Recipe #4
Ingredients:
1 onion, sliced
2 celery stalks, chopped
unpeeled Ginger cut into 1/4" slices
3 Garlic cloves
Salt and black pepper
1 3 lb chicken cut into 7 different pieces
Steps:
1. Combine the first 5 ingredients in a large heavy pot.
2. Add chicken, placing breasts on top. Add 6 quarts water; bring to a boil over medium-high heat.
3. Cover with lid slightly ajar. Reduce heat to low; simmer until chicken breasts are just cooked through, about 30 minutes. Transfer chicken breasts to a plate; let cool, then cover and chill. Continue to simmer soup, uncovered, until broth is fully flavored, about 2 ½ hours longer. Return breasts to soup to rewarm, about 5 minutes.
4. Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt.
5. Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.
I was sick with a cold for over a week. It was a nightmare. Everytime I get sick I think about that old chinese guy from the Green market who would smile at me when I would buy some ginger from him. He would tell me that he has ginger every day and hasn't been sick in years. After opening my second box of tissues I figure I should get on board the ginger train. I found this recipe in Bon Appetit magazine and it was perfect for me! Chicken soup and ginger? Slam dunk. The recipe is easy to follow to. I liked that I didn't have to buy a ton of shit. Just a whole chicken ($5!) and I got to use my meat cleaver for the first time to hack off the wings. That was a lot of fun. The hardest (or most annoying) part of this recipe is shredding the chicken and discarding the celery, onion and garlic from the soup. That part made me sad. Anyway, the soup has a unique ginger flavor and yet feels like the good old chicken soup from my childhood. I ate this for three straight days and I was back at work the next day. Coincidence? Maybe.
4 out of 5 stars. I don't like discarding garlic. Ever.
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