Culinary Vietnam by Daniel Hoyer

Author:Daniel Hoyer
Language: eng
Format: mobi, epub
Publisher: Gibbs Smith
Published: 2009-12-10T17:00:00+00:00

Chicken for Soup or Broth

Nuoc Dung Ga

1 (2-to-3-pound) chicken

5 quarts water, approximately

2 carrots, peeled

2 ribs celery

1 white onion

2 cloves garlic, peeled

1 to 2 inches ginger, peeled and sliced

3 to 4 inches lemongrass, lightly smashed

1 to 2 star anise

1 teaspoon whole peppercorns

Makes about 1 gallon

This is a basic method for cooking a whole chicken to produce broth and meat to be used in soups and other dishes. It can be prepared using only the chicken and the water, but adding the optional ingredients makes for a more interesting and deeply flavored result.

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