Pacific Rim Chicken Pot

Seattle Times Kathy Casey recipes

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PACIFIC RIM CHICKEN POT Serves 6 1 (3 1/2- to 4-pound) whole chicken 2-inch piece ginger, unpeeled, sliced crosswise 1/4-inch thick 1 stalk fresh lemongrass, split lengthwise, then sliced in 2-inch pieces 5 garlic cloves, unpeeled, cut in half 3 stalks celery sliced 1/4 -inch thick (about 1 1/2 cups) 6 medium carrots sliced 1/4-inch thick (about 2 cups) 1 medium red onion, cut into julienne strips 1 red bell pepper, seeded and cut into julienned strips 2 teaspoons salt 1/8 to 1/4 teaspoon dried red pepper flakes or to taste 1 (13.5 oz) can unsweetened coconut milk half of a 7-ounce package thin rice noodles, broken in half crosswise 3 scallions thinly sliced (about 1/4 cup) For Garnish coarsely chopped fresh cilantro lime wedges soy sauce thinly sliced fresh Thai chilies Cook chicken, ginger, lemongrass, and garlic in a large stock pot and add cold water to cover. Bring to a boil over high heat, reduce to low and let simmer, uncovered, until the chicken is tender, about 45 minutes. Remove chicken and refrigerate in an open pan to cool quickly. Strain broth and discard seasonings. then skim off fat and reduce to six cups over medium high heat. Remove bones and skin of cooled chicken and cut meat into large pieces. Bring broth to a boil, add celery, carrots, red onion, bell pepper, salt, and red pepper flakes, and return to a boil. Boil until carrots are just tender, about 3 minutes. Add coconut milk and noodles and cook until the noodles are just tender about 2 minutes. Add chicken meat and scallions and heat through, about 2 minutes. Dish up in serving bowls. Top with a little chopped cilantro. Add the remaining garnishes at the table.