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Number of serving: 4
Cooking time: 65 minutes
Ingredient A:
1 lemon, cut into thick slices
2 free range organic chicken legs
1.1litre (4 ¾ cups) water
1/4 teaspoon of Salt
1/2 teaspoon of black pepper
1 teaspoon rice vinegar
Ingredient B:
3 onions, peeled and halved
1 carrot, halved lengthwise
2 celery rib
2 garlic clove, slightly crushed with the flat side of a knife
1 postcard sized piece of kelp seaweed (konbu)
1 dried shiltake mushroom
Method:
Place the chicken pieces and lemon in a pan, fully cover with water and
bring to the boil. Reduce the heat to low and simmer for 10 minutes
before removing the chicken. Rinse the chicken legs under cold running
water, and then dry them with paper towels. Squeeze the lemon juice
over the chicken. In a larger pan, put in the water, chicken and
Ingredient B. Bring to a boil, then reduce the heat to low and simmer
for 30minutes, skimming off any scum on the soup surface. Remove and
discard all the solid ingredients except the chicken. Let the soup
simmer for another 10minutes. Add salt and pepper and remove from heat.
Remove the chicken from the soup and discard the skin from the chicken,
then shred the meat with a fork. Arrange the shredded chicken in a
bowls. You may keep the soup in fridge for 1 to 2 days to be used as
stock when necessary, remember to add another 1/4 teaspoon of salt
before keep in fridge. When you need to use the soup, reheat the soup
for 5 to 10 minutes, add the rice vinegar and put the soup over the
chicken. Ready to serve.
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