Leftover Chicken Soup
PREP DETAILS
Active: 30 mins
Total: 2 hrs 30 mins
Yield: 2
Ingredients
BROTH
Two whole chicken carcasses, roughly chopped (from 4-pound chickens)
4 large white onions, quartered
8 ounces fresh ginger, peeled
3 ounces fish sauce
2 pods star anise
1 stalk lemongrass
12 cups water
EGG RIBBON
3 large eggs
1 tablespoon soy sauce
1 teaspoon mirin
2 teaspoons chopped chives
SOUP
4 ounces rice noodles, cooked
6 ounces shredded chicken
4 cups chicken broth (see above)
2 Egg ribbons (see above)
4 ounces shiitake mushrooms, julienned
2 ounces scallion, sliced
1 ounce bean sprouts
1 head baby Bok choy, quartered lengthwise
2 ounces Napa cabbage
2 pieces crispy chicken skin
DIRECTIONS
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.