Pecking Order

Lemon-Parsley Poached Chicken Soup with Bright Asian Aromatics

40 minutes
Serves 4
DinnerChinese
Herb's take

Borrowing a page from Asian poaching traditions and giving it a citrusy Italian twist, this soup poaches a whole chicken rapidly for clarity and tenderness. You'll learn the secret of extracting pure chicken flavor in record time, no hours-long simmer required.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the oil in a large Dutch oven over medium-high heat. Add the ginger, garlic, and scallions. Sauté until fragrant, about 1 minute.
  2. 02
    Add the chicken quarters to the pot, skin-side down, and sear for 2 minutes per side until lightly golden.
  3. 03
    Pour in the water and bring to a vigorous simmer. Skim away any foam that rises to the top.
  4. 04
    Add the carrots, celery, peppercorns, lemon zest, and half of the parsley. Reduce heat to maintain a gentle simmer (not a rolling boil), and cook uncovered for 25 minutes.
  5. 05
    Carefully remove the chicken quarters to a cutting board. Let rest for 5 minutes.
  6. 06
    Stir in the soy sauce, fish sauce, lemon juice, and salt. Taste and adjust seasoning as needed.
  7. 07
    Shred the chicken meat into bite-sized pieces, discarding bones and skin.
  8. 08
    Return the shredded chicken to the pot. Simmer for 2 minutes.
  9. 09
    Off heat, stir in the remaining chopped parsley.
  10. 10
    To serve: Place some cooked jasmine rice in each bowl. Ladle the hot soup and chicken over the rice. Garnish with lemon slices and extra parsley.

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Pecking Order | Cook with Herb