Ingredients
1 whole chicken (3 to 3 1/2 pounds)
1 piece fresh ginger
1 onion
3 carrots
3 stalk celery
1 stalk lemongrass
4 kaffir lime leaves (fresh or frozen; see Tips & Techniques)
1 serrano or bird chili
2 limes
1 bunch cilantro stems (leaves reserved, for garnish)
2 tbsp. salt
Reserved cilantro leaves (about 1 cup)
1/2 c. finely diced red onion
2 small Chilies
2 limes
1 c. bean sprouts
Preparation
Step 1Place chicken in a large pot; cover with water. Bring to a boil over medium-high heat; reduce to a simmer. Add ginger and cook about 1 hour. Add remaining ingredients except salt; cook 3 more hours.Step 2Remove broth from heat; let cool slightly. Set a fine-meshed strainer over a large bowl; pour broth through strainer and discard all solids except the chicken. When chicken is cool enough to handle, remove skin. Using a fork, shred meat (watch out for stray bones). Season to taste with salt and arrange on a platter along with garnishes.Step 3Reheat broth; season to taste with salt (this may take more than 2 tablespoons). To serve, instruct guests to place chicken and a little bit of each garnish in the bottom of their bowls; ladle hot broth on top.
