Friday, March 19, 2010
For your sick chicken
I've been languishing in bed for the past three days- thank God for laptops! I even missed our St.Patrick's day party, which sounded like it went with a bang judging by the noises coming from downstairs and the state of my friends coming upstairs to pay me a visit. When Lu and I first lived together in College, I introduced her to the joys of a good chicken soup, which, according to my mother can cure everything from a broken heart to a broken toe, but its definitely the best comfort for a cold or flu.
So Lu, like the great friend she is came home from work last night and cooked me this, my Mum's chicken soup special. Joy! I had some for dinner and just ate this delicious bowl of goodness for my lunch-in-bed. I feel better already!
4 chicken legs
1 large onion, chopped
4 cloves of garlic, chopped
1 inch cube of fresh ginger, grated
1 red chilli, chopped and de-seeded
about 2 1/2 litres water
2 carrots, cut in half
2 sticks celery, cut in half
1 bay leaf
6 whole black peppercorns
In your largest pot, saute the onion, garlic, ginger and chili in some olive oil until the onion is translucent. Add the chicken legs and the water (the water should cover the chicken legs by about 1 inch, and will probably reach the top of your pot), followed by the rest of the ingredients. Bring to the boil, and then simmer at a low heat for anything from 1 -2 hours. depending on how long you have.
Remove the chicken legs from the broth and strip away all the meat. Discard the skin and bones and shred the chicken meat. Return this to the pot. Fish out the peppercorns. You can eat the carrots and celery too if you like, of leave them out if you don't fancy it.
Serve with noodles, rice, dumplings, or just by itself. Its nice garnished with spring onions.
Make a huge pot and eat it for a couple of days... until your cold is all gone!