Chicken stock and chicken soup Asia

Ingredients for 1 servings:

• 1 chicken
• 2 medium-sized onions, peeled and quartered
• 2 cloves garlic, peeled and crushed
• 10 cm ginger root peeled and sliced
• 3 tbsp fish sauce, Vietnamese
• ½ tsp coriander powder
• ½ tsp ginger powder
• ½ tsp lemongrass (lemongrass powder)
• ½ tsp chives, dried
• 1 tsp white peppercorns
• 1 tsp black peppercorns
• 1 tsp chili powder with seeds
• 1 tsp sea salt
• 6 small cardamom pods
• 2 ½ liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 10 minutes

Basic recipe for 6.5 l slow cooker, crockpot and for immediate eating or for storage

Place all ingredients in the slow cooker and simmer for 1 hour on high and 7 hours on low. Then remove the chicken. Remove the skin and discard. Strip the meat from the bones. I freeze it in portions as a soup garnish, etc. Strain the broth through a sieve. If necessary, remove any fat after it has cooled and freeze it in portions for later use. If you want to eat the soup right away, you can use the onion pieces as a garnish; I discard the remaining solid parts, except for the chicken. 2 soup variations with the chicken stock: Version 1: with rice or glass noodles, some of the chicken, bean sprouts, spring onions, a little lime juice, and perhaps a little more chili. Version 2: with julienne strips of carrots, spring onions, some of the chicken, 1 teaspoon of red curry paste, 1 can of coconut milk, and a little lime juice.