Pecking Order
Lemon-Parsley Poached Chicken Soup with Bright Asian Aromatics
40 minutes
Serves 4
DinnerChineseNut-free
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
- 01Heat the oil in a large Dutch oven over medium-high heat. Add the ginger, garlic, and scallions. Sauté until fragrant, about 1 minute.
- 02Add the chicken quarters to the pot, skin-side down, and sear for 2 minutes per side until lightly golden.
- 03Pour in the water and bring to a vigorous simmer. Skim away any foam that rises to the top.
- 04Add 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.
- 05Carefully remove the chicken quarters to a cutting board. Let rest for 5 minutes.
- 06Stir in the soy sauce, fish sauce, lemon juice, and salt. Taste and adjust seasoning as needed.
- 07Shred the chicken meat into bite-sized pieces, discarding bones and skin.
- 08Return the shredded chicken to the pot. Simmer for 2 minutes.
- 09Off heat, stir in the remaining chopped parsley.
- 10To 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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