Chicken broth with ginger
Calienta el aceite en una cacerola. Fríe los muslos de pollo hasta que estén dorados, luego retira la carne y pela la piel (no tienes que tirarla, puedes tostarla en una sartén o en el horno y comerla). Agrega la cebolla, el apio, la zanahoria, el ajo y el jengibre a la cacerola sobre la grasa frita.
- 2 tbsp vegetable oil
- 2 pieces of chicken thighs
- 1 onion
- 2 stalks celery
- 1 piece carrot
- 8 cloves garlic
- 2 tbsp ginger (fresh)
- 800 ml chicken broth
- 2 pcs bay leaves
- 100 g pasta rice
- Heat the oil in a pot. Fry the chicken thighs until golden brown, then remove the meat and remove the skin from the chicken (you don't have to throw it away, you can dry-crisp the skin in a pan or in the oven and eat it). Add the onion, celery, carrots, garlic and ginger to the pan. Fry and stir for about 8 minutes until the vegetables are golden brown and starting to soften - if they get too brown, add a little stock or water and let it evaporate. Once the vegetables are caramelized, pour in all the chicken stock, add 250 ml of water, bay leaves and salt. Put the skinless chicken thighs in the pot. Bring the soup to the boil, then reduce the heat and simmer for about 40 minutes.
- Check the chicken meat, it should fall off the bones. If you want just the broth without vegetables, pour the contents of the pot through a colander. Remove the meat, tear it into pieces and return it to the broth. If you want vegetables in the broth, remove only the thighs, remove the meat and return it to the pot.
- In another saucepan, bring salted water to a boil, add the pasta rice and cook for about 8 minutes, drain and add to the broth.
- Season the broth with a little lemon juice, add salt and sprinkle with lovage or parsley leaves and chili flakes.
Heat the oil in a saucepan. Fry the chicken thighs until golden brown, then remove the meat and peel the skin off the chicken (you don't have to throw it away, you can dry-crisp the skin in a pan or in the oven and eat it). Add the onion, celery, carrot, garlic and ginger to the pan on top of the fried fat. Fry and stir for about 8 minutes, until the vegetables are golden and starting to soften - if they are getting too brown, add a little stock or water and let it evaporate. Once the vegetables are caramelised, add all the chicken stock, add 250 ml of water, bay leaves and salt. Put the skinless chicken thighs in the saucepan. Bring the soup to the boil, then reduce the heat and simmer for about 40 minutes.