Asian Chicken Soup

The most delicious & moist Chicken you'll ever have. We absolutely love this soup and hope you enjoy!

Ingredients

1 - 3.5 to 4 pound chicken, giblets discarded

3 Bunches of Cilantro rinsed well. Tie two bunches separately with cooking string. (keep 3rd bunch for garnish)

2 Bunched of Scallion. Cut off the bottoms and keep for final broth. Tie 2 bunches with cooking string.

6 - 5" pieces of fresh Ginger. Cut into large pieces, waashed and scrape roughly with spoon.

1 large head of Garlic. Peeled leave cloves whole.

2 Bottles of Japanese Sake 300ml (We prefer Rihaku Junmai Ginjo Wondering Poet)

4.5 Quarts of water

2 Tbsp Sea Salt

2 Tbsp Fresh ground black pepper

Instructions

1. Remove chicken from refrigerator, rinse well and let sit at room temp with making the broth. Chicken should come to room temperature before adding to pot.

2. In a large pot (at least 8 quarts) combine the Cilantro & Scallion bundles, all the Garlic & Ginger, Sake, Water, Salt & Pepper.

3. Bring to a boil, cover and allow to low boil for 30 minutes.

4. Use tongs and lower the Whole Chicken into broth. Let the liquid flow into the cavity and fully submerge.

5. Allow the broth to return to a boil, then reduce the heat to medium. Cover and cook for 45 minutes.

6. Remove from heat and let the Chicken sit in the hot broth for 15 minutes.

7. Transfer Chicken to a Glass baking dish and allow to cool.

8. While the Chicken cools transfer all ingredents from broth to a smaller pot and when Chicken is cool enough to debone, add all bones and skin. Add enough water to cover ingredents and bones. Cover and low boil for at least 30 minutes, but you can soak out all the remaining flavor as long as you want.

9. Add Bone Broth to main soup and if needed season with Salt & Pepper.

We enjoy it with Rice Pho Noodles and Spicy Chili Crisp