Chicken Soup in a Bowl
This recipe is the essence of simplicity: steamed, tender chicken with hints of cilantro and ginger, served with spicy dipping sauces. What's more, this healthful dish requires minimal preparation and supervision while it cooks.
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- 1 whole chicken (4 1/2 pounds), washed and patted dry
- 1/2 bunch fresh cilantro (or chervil or parsley)
- 5 slices ginger (4 by 1/8 inch)
- <u>Soy-Ginger Dipping Sauce</u>, for serving
- <u>Sesame-Cilantro Dipping Sauce</u>, for serving
- Prepared mustard, for serving
- Stuff the cavity of the chicken with cilantro and ginger. Truss chicken, and place it in a large heatproof bowl.
- Line a very large pot with a rack. Add about 6 inches of hot water. Place the bowl with the chicken into the pot; the water should come about halfway up the sides of the bowl. Add enough cold water to the bowl to cover the chicken.
- Cover pot, place over high heat, and bring the water in the pot to a boil. Reduce to medium-high, and steam until chicken is done, about 1 hour. Check water level in the pot occasionally, adding more water, if necessary.
- Carefully remove bowl from pot. Divide chicken into 6 pieces. Serve with broth. Pass dipping sauces and mustard separately.
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