Broth of the Phoenix
Shredded Whole Chicken Soup with Garlic, Ginger, and Onion in a Fiery Asian Broth
1 hour 40 minutes
Serves 4
DinnerChinese
Herb's take
Inspired by classic East Asian soups, this dinner gets its depth from simmering a whole chicken with ginger, garlic, and onions. You'll learn how to extract maximum flavor (and collagen!) with a gentle simmer and finish with bright, spicy notes.
Ingredients
Yield
4
Instructions
- 01Heat the vegetable oil in a large stockpot over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant and onions are translucent, about 5 minutes.
- 02Nestle the whole chicken into the pot. Add the white parts of the scallions, red chili, soy sauce, fish sauce, white pepper, and salt.
- 03Pour in the water and bring to a gentle simmer over medium-high heat. Skim off any foam that rises to the top.
- 04Reduce heat to low, cover, and simmer gently for 1 hour.
- 05Add the carrots and simmer uncovered for 15 minutes.
- 06Carefully remove the chicken and let it rest on a cutting board until cool enough to handle.
- 07Stir the bok choy into the simmering broth. Cook for 3 minutes until just tender.
- 08Meanwhile, shred the chicken into bite-sized pieces, discarding skin and bones. Reserve.
- 09Taste the broth and adjust seasoning with additional salt or a splash of soy sauce if needed.
- 10Stir the shredded chicken back into the soup and simmer for 2 minutes to heat through.
- 11Turn off the heat. Stir in the rice vinegar and green scallion tops.
- 12Ladle the soup into bowls. Garnish with cilantro leaves and extra chili slices if desired. Serve piping hot.
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