A clear aromatic soup - perfect for warming the cockles of your soul!
Into a large steamer or stockpot add the stock and bring to a simmer, removing the skin and excess fat from the chicken results in a clearer broth which requires very little skimming.
Add the chickens and wings and surround with roughly chopped carrots, onions and celery, rosemary and bay leaves, star anise and garlic.
Add a sprinkling of pepper and bring to a simmer.
Cover with water, ensuring chicken is completely submerged.
Allow to simmer for between 1 hour and 1 hour and 15 minutes, depending on the size of the chickens.
Remove chicken and allow to cool slightly, before shredding the meat.
Strain stock twice and return to the stockpot.
Allow to cool, then skim off any remaining fat. (I use several paper towels which I swipe over the surface, which picks up the fat particles) If you have the time, allow the stock to cool in the fridge, it makes removing the fat a whole lot easier, although a little fat does add a nice lusciousness to the soup.
Thoroughly wash leeks, discarding the green tips, and julienne into 2 inch long strands.
In a frypan, saute the leeks, chilli, ginger and garlic until tender.
Add to the stock.
After shredding the chicken meat, add to the stockpot containing the stock and add sherry & kecap manis and bring to a simmer.
Taste & season to suit.
Allow to simmer gently and just before serving, add the chopped & washed stems of the tatsoi (similar to bok choy, but with a more yellow stem and small roundish leaves - use whichever asian greens you prefer)
Julienne the leaves of the greens.
Ladle into bowls and add the slivered greens in layers.
It keeps well either in the fridge or freezer, for a quick winter warmer.
Especially great if suffering from the flu or a cold - the ginger & garlic work wonders!
Although we prefer a clear soup, you could add some double cream for a creamier soup.
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