-Fijian Food Safari
1kg Chicken on the bone (drumsticks, wings or maryland)
1 ea Onion white large, peeled & cut in half
1 ea Carrot, peeled and chopped into chunks
30gm Ginger, peeled and sliced thin lengthways
1. In a medium pot, fill 1/3 with water and bring to the boil
2. Add de-skinned and washed chicken pieces
3. Bring to the boil and simmer for 5 mins (scum & congealed blood will appear in the water but this is OK. We want to 'seal' the pieces before preparing a clear soup)
4. Tip out the whole pot into a strainer and wash the pieces in fresh water to remove impurities
5. Clean the same pot and refill 1/2 with fresh water
6. Add the washed chicken, onion, carrot & ginger & bring to the boil again (your stock should be nice & clear now - no floaties!)
7. Simmer partially covered for 1 to 1.5 hours, or until the chicken begins to fall off the bone (you want to extract all the natural flavour from the chicken meat & bones until the chicken has no flavour - it'll be in the soup!)
8. Taste the stock and adjust with salt, white pepper & small amount of white sugar)
9. With a fine mesh strainer, remove the bones & meat.
10. Now you can add whatever vegetables, tofu or other cooked meats
1kg Chicken on the bone (drumsticks, wings or maryland)
1 ea Onion white large, peeled & cut in half
1 ea Carrot, peeled and chopped into chunks
30gm Ginger, peeled and sliced thin lengthways
1. In a medium pot, fill 1/3 with water and bring to the boil
2. Add de-skinned and washed chicken pieces
3. Bring to the boil and simmer for 5 mins (scum & congealed blood will appear in the water but this is OK. We want to 'seal' the pieces before preparing a clear soup)
4. Tip out the whole pot into a strainer and wash the pieces in fresh water to remove impurities
5. Clean the same pot and refill 1/2 with fresh water
6. Add the washed chicken, onion, carrot & ginger & bring to the boil again (your stock should be nice & clear now - no floaties!)
7. Simmer partially covered for 1 to 1.5 hours, or until the chicken begins to fall off the bone (you want to extract all the natural flavour from the chicken meat & bones until the chicken has no flavour - it'll be in the soup!)
8. Taste the stock and adjust with salt, white pepper & small amount of white sugar)
9. With a fine mesh strainer, remove the bones & meat.
10. Now you can add whatever vegetables, tofu or other cooked meats
