- 2
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
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.