I love making this simple soup. It’s especially satisfying when you feel a cold coming on. If you like things spicy you can add a bit of Sambal to it for a really bright burst of heat and flavor.
Chinese Chicken Soup
1 fresh chicken (3 pounds)
1 teaspoon salt
5 quarts water
4 1-inch chunks ginger, smashed
Remove the fat from the cavity of the chicken and set aside. Rub the chicken inside and out with the salt and and let it rest for at least an 1 hour.
Bring the water and ginger to a boil in a stockpot. Add the chicken. Make sure the chicken is covered in water – add more if necessary. Bring to back to a boil and skim off any scum that rises to the top. Cover the pot and reduce the heat – simmering for 20 minutes.
Remove the chicken and to a large bowl filled with cold water. Allow the chicken to stop cooking and cool.
Reduce stock to about 3 quarts of liquid. Strain the stock and return to a boil. Taste for salt and add the Chinese cabbage and cook until it begins to wilt. Pour into bowls and garnish with sliced scallions, shredded chicken and cilantro leaves.