CHICKEN AND GINGER SOUP

 

Adjust the amount of ginger according to your taste - personally I like plenty of it.

 

1.5 litres (2 pints) chicken stock (or use chicken carcass and water, etc.)

1 onions, studded with 4 or 5 cloves

salt

freshly ground black pepper

700 g (1 lb) chicken, skinned, boned and diced

1 onion, finely chopped

75 g (3 oz) long-grain white rice

25 - 50 g (1 - 2 oz) fresh root ginger, cut into julienne strips

juice of at least 3 lemons (according to taste)

salt

1 bunch of coriander, roughly chopped

 

Simmer the stock or the chicken carcass or bones with the clove-studded onion and some salt and pepper for approximately 25 minutes.

Strain the stock into a clean pan and add the chicken pieces, chopped onion and rice. Simmer until the chicken is cooked and the rice is tender - about 15 - 20 minutes (don’t let it overcook). Add the ginger and lemon juice.

Season to taste, then serve, garnished with plenty of chopped coriander.

 

Serves 4 - 6.

 

country : Madagascar

course : soup

 

source : Floyd on Africa / Keith Floyd