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Preparation time
30 minutes
Total time:
2 hours
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Ingredients
Broth
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1 whole chicken, about 1.5 to 2 kg (3 to 4 lb.) whole chicken of 1,5 to 2 kg (3 à 4 lb)
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6 stalks of celery (with leaves), cut into chunks
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2 medium onions, quartered
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12 (125 mL or ½ cup) sprigs fresh cilantro, washed and chopped
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125 mL (½ cup) fish sauce
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4 garlic cloves, finely chopped
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30 mL (2 tbsp.) ginger, finaly chopped
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To taste, salt
Soup
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80 mL (1/3 cup) ginger, peeled and julienned
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1.25 L (5 cups) bok choy (or Napa cabbage), coarsely sliced
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1 L (4 cups) cooked basmati or jasmine rice
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8 green onions, minced diagonally
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To taste, fresh cilantro leaves (optional)
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Directions
- Place all broth ingredients in a large pot (for less salty broth, use less fish sauce). Cover with cold water and bring to a boil.
- Reduce heat and simmer for 1 hour and 30 minutes.
- Strain broth with a fine mesh strainer. This should yield 3 L (12 cups) broth. Taste and adjust the seasoning if necessary. If not using fish sauce, salt broth generously.
- Pour into a large saucepan.
- Remove chicken skin and cut meat into strips. This should produce around 1 L (4 cups). Add chicken strips to broth.
- Add ginger and bok choy (or Napa cabbage) and heat over medium heat for 5 minutes. Before serving, divide rice into bowls. Ladle soup over top and garnish with green onion and cilantro leaves if you wish.
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