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

  1. 01
    Heat 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.
  2. 02
    Nestle the whole chicken into the pot. Add the white parts of the scallions, red chili, soy sauce, fish sauce, white pepper, and salt.
  3. 03
    Pour in the water and bring to a gentle simmer over medium-high heat. Skim off any foam that rises to the top.
  4. 04
    Reduce heat to low, cover, and simmer gently for 1 hour.
  5. 05
    Add the carrots and simmer uncovered for 15 minutes.
  6. 06
    Carefully remove the chicken and let it rest on a cutting board until cool enough to handle.
  7. 07
    Stir the bok choy into the simmering broth. Cook for 3 minutes until just tender.
  8. 08
    Meanwhile, shred the chicken into bite-sized pieces, discarding skin and bones. Reserve.
  9. 09
    Taste the broth and adjust seasoning with additional salt or a splash of soy sauce if needed.
  10. 10
    Stir the shredded chicken back into the soup and simmer for 2 minutes to heat through.
  11. 11
    Turn off the heat. Stir in the rice vinegar and green scallion tops.
  12. 12
    Ladle the soup into bowls. Garnish with cilantro leaves and extra chili slices if desired. Serve piping hot.

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