Yield: 6 servings
|4 pounds||Whole Chicken|
|1 large||Onion; quartered|
|1 \N||Piece Ginger; about the size of your thumb, smashed|
|2 \N||Ribs Celery; chopped|
|1 \N||Carrot; scraped and chopped|
|1 teaspoon||Black Peppercorns|
|2 \N||Star Anise|
|2 \N||Pieces Dried Galanga; quarter-sized|
|1 \N||Piece Ginger; about the size of your thumb, peeled and minced|
|2 \N||Inch Piece Cinnamon Stick|
|\N \N||White Pepper|
|14 ounces||Can Coconut Milk|
|2 \N||Green Onions; finely chopped|
|1 \N||Walla Walla Onion; quartered|
|1 large||Beefsteak Tomato; quartered|
|½ \N||Lemon; juice and zest of|
|½ cup||Fresh Cilantro Leaves|
ASIAN CHICKEN STOCK
Simmer the chicken in a large nonaluminum stock pot along with the rest of the stock ingredients until the chicken falls off the bone, about 3 hours. Lift the chicken from the broth. Strain the broth, discarding solids and refrigerate until you want to make soup.
Discard skin and bones from chicken and tear the meat into bite-sized pieces.
Pour 2 quarts of the strained broth into a soup pot and bring it to a boil. Add star anise, cloves, galanga, ginger, cinnamon stick, cumin, salt and pepper. Simmer for about 30 minutes, then add the chicken meat, onions, tomato and lemon juice and zest. Simmer until the vegetables are tender, about 20 minutes. Stir in the coconut milk.
Add cilantro leaves and serve piping hot.
Source: Medford Mail Tribune, 12 June 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA