Asian Chicken and Ginger Broth

Ingredients

• 10cm / 3.94in unpeeled Ginger
• 1500ml / 50.72fl oz Chicken stock
• 3 Chicken legs and thighs
• 1 tbsp Coriander seeds
• 4 whole Cloves
• 3 tbsp Fish sauce
• 1 small handful Fresh coriander
• 200g / 7.05oz Bean sprouts
• 0.5 sliced paper-thin Onion
• 3 thinly sliced Spring onions
• 2 peeled and julienned Carrots
• 5cm / 1.97in peeled and shredded Ginger
• 12 sprigs Mint
• 12 sprigs Thai basil
• 15 sprigs Fresh coriander leaves
• 3 cut into wedges Limes
• 3 thinly sliced Chillies

Preparation

1. Halve 10cm / 3.94in unpeeled Ginger lengthways, bruise lightly with the broad side of a chef's knife, and set aside.
2. Pour 1500ml / 50.72fl oz Chicken stock into a pot and add 3 Chicken legs and thighs, 1 tbsp Coriander seeds, 4 whole Cloves, 3 tbsp Fish sauce, and 1 small handful Fresh coriander. Bring to a boil over high heat then reduce to a gentle simmer. Cook uncovered for 25-30 minutes, until the chicken is cooked through.
3. Remove the chicken from the pot and allow it to cool enough to handle. Meanwhile, keep the broth at a steady simmer.
4. Carefully shred the chicken, and set aside.
5. Place a portion of the 200g / 7.05oz Bean sprouts and shredded chicken at the bottom of each bowl. Top with a mound of the finely sliced 0.5 / 50g paper-thin Onion and 2 peeled and julienned Carrots in the center and then sprinkle over some 3 thinly sliced Spring onions, 5cm / 1.97in peeled and shredded Ginger, and the herbs.
6. Strain the broth through muslin cloth or a very fine sieve. Season with some extra Fish sauce if desired and fresh 3 cut into wedges Limes.
7. Ladle about 500ml / 16.91fl oz of the hot Chicken broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with fresh Lime and a little thinly sliced Chilli for spice.