Ginger-Scented Chicken Soup
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 large
Cilantro (bunch fresh 1/4 pound)2 bunches
Scallions (7 ounces)10 cups
Water3 cup
Rice Wine (chinese)1 tbsp
SaltDirections:
1
Coarsely chop enough cilantro leaves to measure 1/2 cup, then coarsely chop enough stems to measure 1 cup
2
Simmer cilantro stems, finely chopped ginger, chicken, scallions, water, rice wine, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours
3
Transfer chicken to a bowl and cool to warm
4
While chicken cools, pour broth through a sieve into a large bowl, discarding solids
5
Return broth to pot, then add carrots and ginger matchsticks and boil, uncovered, until carrots are tender, 10 to 15 minutes
6
Shred chicken, discarding skin and bones
7
Add noodles to soup and boil, stirring occasionally, until noodles are tender, about 8 minutes
8
Stir in chicken, chopped cilantro leaves, and salt to taste
9
Coarsely chop enough cilantro leaves to measure 1/2 cup, then coarsely chop enough stems to measure 1 cup
10
Simmer cilantro stems, finely chopped ginger, chicken, scallions, water, rice wine, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours
11
Transfer chicken to a bowl and cool to warm
12
While chicken cools, pour broth through a sieve into a large bowl, discarding solids
13
Return broth to pot, then add carrots and ginger matchsticks and boil, uncovered, until carrots are tender, 10 to 15 minutes
14
Shred chicken, discarding skin and bones
15
Add noodles to soup and boil, stirring occasionally, until noodles are tender, about 8 minutes
16
Stir in chicken, chopped cilantro leaves, and salt to taste