Cooking Instructions
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Step 1
Simmer the
Whole Chicken (1)
,
Chicken Back (2 lb)
, and
Mixed Vegetables (9 cups)
in lightly salted
Water (40 cups)
for 2 hours. The stock will reduce to about 2-3 quarts, so take it very easy with the salt at this time.
Step 2
After 2 hours, the chicken is still extremely tough. At this point, add in
Star Anise (8)
,
Cinnamon Sticks (3)
,
Sichuan Peppercorns (2 Tbsp)
,
Ginger Garlic Paste (1 Tbsp)
,
Brown Sugar (1 Tbsp)
,
Cayenne Pepper (1 pinch)
, and 2 Tbsp of juice from a
Lemon (1)
.
Step 3
Simmer until the chicken is tender, between 3 and 4 hours more.
Step 4
After a total of 5-6 hours of slow simmering, remove the chicken and cover with a damp cloth to avoid discoloring of the meat.
Step 5
Strain the soup, discard the solids. There should be 2 quarts of soup at this point, if not, adjust by reducing or adding liquid.
Step 6
Remove the fat to the amount you prefer or none at all. Check and adjust the seasonings.
Step 7
Cover the
Rice Noodles (to taste)
with very hot water, let them steep according to the instruction on the packaging.
Step 8
Remove the meat from the bones, separately remove the skin, wings, and neck. Optionally you can keep the white and dark meats separate.
Step 9
Add rice noodles to a bowl. Top with white meat, broth, and sprinkle generously with
Fresh Cilantro (to taste)
.
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