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Herbal Chicken Soup
HERBAL CHICKEN SOUP Before cooking the soup, the chicken will be cooked in hot water to make the chicken soup clearer and free of impurities.
Prep Time 20 mins
Cook Time 2 hours
Ingredients 14 lb. whole chicken, trimmed of excess fat and quartered, giblets reserved (except liver) 1 lb. chicken wings 2 medium yellow onions, quartered 1 cup coarsely chopped fresh cilantro 1 4-inch piece fresh ginger, peeled, cut into thirds, and smashed 4 medium scallions, cut crosswise into thirds 3 medium cloves garlic, peeled 1/2 tsp. white peppercorns Kosher salt
Total Time 2 hr 20 mins
1 In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again. 2 Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary. 3 Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing. The importance of using good broth for Taiwanese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.
