Leftover Chicken Soup
This chicken soup is fragrant with ginger, star anise, and lemongrass, and uses whole chickens to make a nearly no-waste meal.
Ingreadients :
Broth
- Two whole chicken carcasses, cleaned of meat, roughly chopped (from 2 (4-pound) chickens)
- 3 ounces fish sauce
- 2 pods star anise
- 1 stalk lemongrass, smashed
- 12 cups water
- 8 ounces fresh ginger, peeled
- 4 large white onions, quartered
Egg Ribbon
- 3 large eggs
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 2 teaspoons chopped chives
Soup
- 4 cups chicken broth (see above)
- 4 ounces rice noodles, cooked
- 6 ounces shredded cooked chicken
- 2 Egg Ribbons (see above)
- 4 ounces shiitake mushrooms, julienned
- 2 ounces scallions, sliced
- 1 ounce bean sprouts
- 1 head baby bok choy, quartered lengthwise and sliced
- 2 ounces Napa cabbage, sliced
- 2 pieces crispy chicken skin
Step by Step :
Make the broth
- Place chicken carcasses in a large stockpot and cover with water; bring to a boil to remove any impurities from bones. Once bones have been washed, remove from boiling water.
- Place chicken carcasses, fish sauce, star anise, lemongrass, and water in a separate stockpot and bring to a simmer over medium heat. Meanwhile, on a grill or in a cast-iron pan, char white onions and ginger then add to stockpot. Simmer broth for 2 hours, then strain and reserve 4 cups to serve 2 people.
Make the egg ribbons
-
Whisk eggs in a small bowl with soy and mirin. Brush a 10-inch nonstick skillet with oil. Add egg mixture and swirl skillet evenly to coat. Cook over moderate heat until egg is almost set, about 1 minute. Using a spatula, roll up omelet. Transfer rolled omelet to a work surface to cool, then thinly slice into ribbons.
Make the soup
- Heat oil in a skillet over medium heat and sear chicken livers until browned, about 2 minutes per side, turning halfway through cooking. Transfer chicken livers to a plate. Add chicken skin pieces to the same pan and sear until browned and crispy on both sides.
- Divide reserved broth between 2 large bowls. Add noodles, shredded chicken, chicken livers, egg ribbons, shiitake mushrooms, scallions, sprouts, bok choy, and cabbage to each bowl. Garnish with a sprinkle of crispy chicken skin and serve.
