Mom’s Chicken Soup (if Mom was Asian)
Serves 4 - Prep 15 mins/Total time 90 mins
When you’re craving mom's chicken soup but your mom isn't Asian and she never made chicken soup anyway and if she did you might not like it anyway.
- 1 uncooked medium sized whole chicken, cut into 8 to 10 small pieces, don’t get fussy with your cutting
- 2 bay leaves
- 250 grams ginger, peeled and roughly sliced
- 1 Tbsp. peppercorns
- 12 cups cold water
- Thinly sliced button mushrooms (1/3 cup per serving bowl)
- 2 cups thawed green peas (warm under hot water)
- 4 tsp sesame oil (1 tsp per serving bowl)
- Bunch of green onions, thinly sliced (1 fat pinch per serving bowl)
- Toasted sesame seeds (1 tsp per serving bowl)
- 1 fresh lime (little squeeze per serving bowl)
In a large pot add chicken pieces, bay leaves, ginger, peppercorns and cold water. Place on high heat with lid on. Once the pot comes to a boil turn down to medium heat for a slow simmer, leave lid on. Remove after 90 mins, or until meat flakes off the bones. Remove chicken from broth, remove bones and skin etc.. Set aside (be careful, it’s HOT). Strain broth and discard ginger, bay leaves etc.. Check seasoning of broth, you will need to add at least 2 to 3 tsps. of salt. Season slowly to your own taste.
In serving bowls add a few good chunks of shredded chicken (roughly 1/3 cup), add mushrooms (also 1/3 cup), add ¼ cup green peas, pour over broth. Toss on green onions, a sprinkle of sesame seeds, a few drops of sesame oil and a squeeze of lime.