Yellow Chicken Soup
Instructions
Remove chicken giblets, set aside. Pull off and discard lumps of fat from chicken. Cut off wings and leg-and-thigh pieces. Separate back from breast.
Pour oil into 6 quart kettle and place over medium heat.
Add garlic, onion and ginger and cook, stirring until onion is soft.
Add lemon grass,galangal, turmeric, salt, coriander, sugar, pepper, broth, and water. Stir then add chicken and giblets (except liver). Bring to a boil over high heat.
Cover, reduce heat, and simmer until breast is no longer pink when slashed (15-20 minutes).
Remove breast and let cool.
Simmer remaining chicken until meat near thighbone is no longer pink when
slashed (15 minutes more). Lift out legs and thighs, let cool. Continue to simmer broth. Discard skin from breast, legs and thighs. Cut meat into bite-sized pieces. Cover and set aside.
Return bones to broth, continue simmering until broth is richly flavored (about 1 more hour). Strain, discard wings, back, bones, giblets, and seasonings.
(At this point you may cover and refrigerate chicken and broth until next day. Bring chicken to room temperature before serving.)
Prepare condiments and crisp-fried onions. Place condiments, onions and chicken in separate bowls. Skim and discard fat from broth. Heat broth until
steaming and stir in lemon juice.
Ladle broth into serving bowls. Let diners add chicken, condiments and crisp-fried onions.
CONDIMENTS: Offer at least two of the following: 2 ounces bean threads, cut into 6-inch lengths (soak in warm water to cover for 30 minutes before cutting), or 1 1/2 cups cooked rice; 1 1/2 cups bean sprouts mixed with 1/4 cup chopped celery leaves; Spiced Coconut; and Chili Paste.
Crisp-fried onions: Cut 2 medium onions in half
lengthwise. Cut each half crosswise into even slices
about 1/8 inch thick; then cut slices into halves or
thirds to make smaller arcs. Into a deep heavy pan
pour salad oil to a depth of 1 inch and heat to 300 F.
Add about a third of the onions and cook, stirring
often, until lightly browned (4-5 minutes). Oil
temperature will drop at first, but rise again as the
onions brown; regulate heat to maintain 300 F. Remove
onions with a slotted spoon; drain on paper towels.
Repeat with remaining onions. Serve warm or at room
temperature. Makes about 1 1/2 cups.
