CHICKEN SOUP WITH GINGER
- 1 whole chicken, 3 to 3½ pounds, or 4 pounds chicken backs and
wings, fat removed, washed in cold water, drained, and cut through the
bones into about 12 pieces
- ½ pound chicken feet, nails removed
- 8 cups (2 quarts) boiling water
- 3 cups sliced green onions, green parts only (in 2- inch lengths)
- 6 whole peppercorns
- 10 slices fresh ginger, the size of a quarter, smashed with the
flat side of a knife, or 2 teaspoons toasted sesame oil, plus more to
taste
- 1 teaspoon salt, or to taste
- TO PREPARE
- In a large soup pot, bring at least 8 cups of water to a rolling
boil. Drop in the chicken pieces and blanch them for 1 minute after the
water returns to a boil. Drain the chicken, discarding the water, then
rinse the chicken in cold water and drain again.
- Prep the remaining ingredients as directed in the recipe list.
- TO COOK
- Heat the oven to 425°F. Bring a large kettle of water to a boil.
- Place the chicken pieces and feet, 8 cups of boiling water, green
onions, peppercorns, and either the ginger pieces or sesame oil in a
Dutch oven. Seal the top with heavy-duty aluminum foil, then cover with a
heavy lid.
- Place the pot into a deep baking pan, then fill the baking pan with
enough boiling water to reach about 2 inches up the side of the Dutch
oven.
- Bake for 2 to 3 hours, adding boiling water to the baking pan as necessary to keep the oven filled with steam.
- Remove the Dutch oven from the water bath, unseal it, and skim the
top of the broth to remove any impurities and fat. Strain the soup
through a colander, impurities and fat. Strain the soup through a
colander, then through a sieve that has been lined with
moistened cheesecloth. Reserve any meaty chicken pieces. Stir the salt
into the broth.
- TO SERVE
- Ladle the soup into a serving bowl. At this point, if you are
making the southern variation, you can whisk in a few more drops of
sesame oil, if your new mother likes it. Then add a piece of the chicken
meat and serve.
- For the rest of the week, reheat the broth and chicken pieces in a
sealed pot in a 375°F. oven for 10 to 15 minutes, or until piping
hot—this will keep the broth clear
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