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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 12 |
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Directions: Pace the chicken carcass and the legs or brest into a large pot and add water until the carcass is fully covered. Add two carrots, cut in half, the shallot, the potato, crushed garlic, and ginger. Rinse the cilantro thoroughly and reserve several stems with leaves for garnish. Add the rest of the cilantro to the pot. Add 1/2 ounce dried shitake mushrooms, soy sauce, and the whole peppercorns. Bring the liquid in the pot to a boil and reduce heat. Simmer while covered for 3 hours.
Allow the broth to cool slightly and skim as much fat as possible fromt the top. Using cheese cloth strain the contents of the pot into a large bowl. Add the strained broth back to the pot (make sure the pot is clean of all solids first) and add salt to taste. Bring the broth back to a slow boil.
Remove any good meat from the chicken carcass and dice into small cubes. Add these back to the broth. Next add the two julienned carrots and the spring onions. Add the mushrooms and the rice noodles and boil until the noodles are tender.
Serve the soup into individual bowls and garnish with cilantro leaves. Serve hot.
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