Yield: 4 servings
|4 cups||Chicken broth|
|4 larges||Flat-leaf parsley sprigs|
|2 \N||Fresh cilantro sprigs, roots and stems lightly crushed|
|1 \N||Whole chicken breast, rinsed well|
|3 mediums||Waxy potatoes, peeled and cut into 1/2\" cubes|
|4 larges||Garlic cloves|
|3 tablespoons||Olive oil|
|1 tablespoon||Fresh ginger, peeled/minced|
|1 teaspoon||Ground cardamom|
|1 \N||Cinnamon stick (3\")|
|\N \N||Coarse salt|
|\N \N||Freshly ground pepper|
|2 cups||Cooked angel hair pasta|
|3 \N||Hard-boiled eggs, quartered|
|¼ cup||Fresh cilantro leaves|
|1 \N||Lime, thinly sliced|
Combine chicken broth, water, parsley and cilantro sprigs in medium-sized soup pot. Bring to boil. Add chicken breast. Reduce heat and simmer, partially covered, until chicken is just cooked through, about 30 minutes. Do not boil. Remove chicken and let cool slightly.
Shred meat from bones in 1½ x ½" pieces, discarding skin and bones. Set aside covered.
Strain broth and return to pot. Add potatoes to broth.
Cut half shallots and half garlic lengthwise into very thin slices.
Heat oil in medium-sized non-stick skillet over low heat. Add sliced shallots and garlic and cook stirring, until lightly golden and crisp, about 10 minutes. Remove with slotted spoon to paper towels to drain. Reserve for garnish.
Finely mince remaining shallots, garlic and ginger together with cardamom. Add to skillet and cook uncovered, stirring over low heat until aromatic, 3-4 minutes. Add shallot mixture to broth along with cinnamon stick and salt and pepper to taste. Cook covered over medium heat until potatoes are tender, 12-15 minutes. Remove potatoes from broth with slotted spoon.
To assemble, lay out shallow soup or pasta bowls. Arrange chicken, pasta, eggs and potatoes in section in each bowl, to make 4 wedges.
Heat broth until piping hot. Adjust seasonings to taste. Discard cinnamon stick. Ladle broth into bowls. Sprinkle with fried shallots, fried garlic and cilantro. Float lime slice in center of each bowl.
Each serving contains about: 522 calories; 949 milligrams sodium; 204 milligrams cholesterol; 22 grams fat; 50 grams carbohydrates; 30 grams protein; 0.76 gram fiber.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95