Ingredients:
- 2 lbs bone-in chicken thighs or drumsticks
- 10 cups water (or chicken broth)
- 2 inches ginger, sliced
- 4 cloves garlic, minced
- 2 stalks lemongrass, smashed (optional)
- 1 large onion, chopped
- 2 carrots, sliced
- 1 daikon radish, sliced (optional)
- 1 cup shiitake mushrooms, sliced
- 1 small Napa cabbage, chopped
- 1 zucchini, sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tbsp sesame oil
- 1 tsp salt (adjust to taste)
- ½ tsp white pepper
- 1 tsp chili flakes (optional for heat)
- ½ cup chopped green onions
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions:
-
Sauté Aromatics:
- Heat the Nutri-Stahl 12QT on medium heat.
- Add sesame oil, then sauté ginger, garlic, and onion for 2 minutes.
-
Boil the Chicken:
- Add chicken pieces and water (or broth).
- Bring to a boil, skimming off any foam.
-
Simmer the Base:
- Add lemongrass, soy sauce, fish sauce, salt, and pepper.
- Cover and let it simmer on low heat for 45 minutes.
-
Add Vegetables:
- Remove chicken, shred the meat, and return to the pot.
- Add carrots, daikon, mushrooms, and zucchini.
- Simmer for another 10 minutes.
-
Final Touches:
- Add Napa cabbage, green onions, and chili flakes.
- Simmer for 5 more minutes.
- Finish with fresh lime juice and cilantro.
Serving Suggestions:
- Serve with steamed rice or noodles.
- Garnish with extra chili, sesame seeds, or a boiled egg.
- Drizzle with extra soy sauce or chili oil for more flavor.
