Left Over Chicken Soup

By johnwhorfin

Ingredients

• 4-pound Two whole chicken carcasses, roughly chopped (from 4-pound chickens)
• 4 4 4 large white onions, quartered
• 8 8 8 ounces fresh ginger, peeled
• 3 3 3 ounces fish sauce
• 2 2 2 pods star anise
• 1 1 1 stalk lemongrass
• 12 12 12 cups water
• 3 3 3 large eggs
• 1 1 1 tablespoon soy sauce
• 1 1 1 teaspoon mirin
• 2 2 2 teaspoons chopped chives
• 4 4 4 ounces rice noodles, cooked
• 6 6 6 ounces shredded chicken
• 4 4 4 cups chicken broth (see above)
• 2 2 2 Egg ribbons (see above)
• 4 4 4 ounces shiitake mushrooms, julienned
• 2 2 2 ounces scallion, sliced
• 1 1 1 ounce bean sprouts
• 1 1 1 head baby Bok choy, quartered lengthwise
• 2 2 2 ounces Napa cabbage
• 2 2 2 pieces crispy chicken skin

Details

Servings 2
Adapted from foodandwine.com

Preparation

Step 1

How to Make It

Step 1    

Make the broth Place the bones in a large stockpot and cover with water; bring to a boil to remove any impurities from the bones. Once the bones have been washed, remove from boiling water. In a separate stockpot, add the chicken bones, ginger, star anise and water. Meanwhile, on a grill or in a cast iron pan, char the white onions and ginger then add them to the stockpot. Allow the broth to simmer for 2 hours. Once the broth is fortified, strain and reserve 4 cups to serve 2 people.

Step 2    

Make the Egg Ribbons In a small bowl, whisk the eggs with the soy and mirin. Brush a 10-inch nonstick skillet with oil. Add the egg mixture and swirl the skillet evenly to coat. Cook over moderate heat until the egg is almost set, about 1 minute. Using a spatula, roll up the omelet. Transfer the rolled omelet to a work surface and thinly slice into ribbons.

Step 3    

Divide the reserved 4 cups of broth into 2 large bowls, then add the chicken and noodles and garnish with the egg ribbons, Shiitakes, scallions, sprouts, bok choy, and cabbage. Finish with a sprinkle of scallions and crispy chicken skin.