Ingredients
1whole chicken,(3 to 3½ lbs)
1fresh ginger
1onion
3carrots
3celery stalks
1lemongrass stalks
4kaffir lime leaves,fresh or frozen
1serrano chili,or bird chili
2limes
1bunchcilantro stems,leaves reserved, for garnish
2tbspsalt
1cilantro leaves,(about 1 cup), reserved
½cupred onion,finely diced
2small chilies
2limes
1cupbean sprouts
Preparation
Place chicken in a large pot; cover with water. Bring to a boil over medium-high heat; reduce to a simmer. Add ginger and cook about 1 hour. Add remaining ingredients except salt; cook for 3 more hours.
Remove broth from heat; let cool slightly. Set a fine-meshed strainer over a large bowl; pour broth through strainer and discard all solids except the chicken.
When chicken is cool enough to handle, remove skin. Using a fork, shred meat. Season to taste with salt and arrange on a platter along with garnishes.
Reheat broth, then season to taste with salt.
Place the chicken and a little bit of each garnish in the bottom of bowls, then ladle hot broth on top. Enjoy!
