John Myers
Contents
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Ingredients
- 4 liter Water
- 400 g / or a small soup chicken 2 chicken legs with back piece
- 200 g Carrots
- 200 g Celery
- 150 g Leek
- 2 piece Garlic cloves
- 20 g 1 piece of ginger peeled
- 10 g 1 Red chilli pepper / cleaned
- 1 small bunch of parsley
- 1 tbsp Salt
- 1 tsp Black peppercorns
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Light rice vinegar
- 2 tsp Salt
- 2 tsp Liquid honey
- 1 tsp Sambal oelek
- 1 tsp Lime juice
Instructions
- Clean the vegetables (carrots, celery, leek, garlic cloves, ginger and chilli pepper) and cut into pieces. Halve the onions and fry them in a pan without oil on the cut. Fill a large, tall saucepan with water (4 liters), add the chicken legs and the vegetables (onion halves, carrot pieces, celery pieces, leek pieces, garlic clove cubes, ginger cubes, chilli pepper cubes and parsley). Season with salt (1 tbsp) and black peppercorns (1 teaspoon) and cook / simmer everything with the lid on for about 2 hours. Remove the chicken legs with a ladle and pour the broth through a kitchen strainer, collecting the broth. Dispose of the cooked vegetables in the organic waste bin. Finally, the broth with dark soy sauce (1 teaspoon), sweet soy sauce (1 teaspoon), light rice vinegar (1 tbsp), salt (2 teaspoons), liquid honey (2 teaspoons), sambal oelek (1 teaspoon), glutamate (1 teaspoon) Teaspoon / alternatively 1 teaspoon instant chicken stock) and lime juice (1 teaspoon) season / season to taste. Peel the skin off the chicken thighs, detach the meat from the bones and tear it into small pieces.
