INGREDIENTS
- 5 lbs whole chicken
- 2 tbsp candy rocks
- Bay leaves (5 leaves)
- ΒΌ tsp kosher salt
- 1 tsp chicken bouillon powder
- 2 tbsp fresh ginger
- 1 bunch scallion, divided
- 4 oz jar chicken soup paste
- 3 sweet onion, divided
- 1 tbsp mushroom seasoning
- 1 tsp black pepper
- 4 oz straw mushrooms
- 4 oz longan fruit
- Fresh boneless chicken breast, thinly sliced
- Dry fried red onion
- Fresh basil
- Bean sprouts
- Fresh jalapeno pepper, sliced
- Lime
- 14 oz extra firm tofu
- Vegetables (lettuce, Bok Choy, Napa cabbage, bamboo shoots, pea pods, sliced sweet onions, carrots)
- Egg noodles, banh Pho noodles or vermicelli beans threads noodles
DIRECTIONS
- 1.Clean, wash and cut whole chicken. Remove excess fat.
- 2.Using a large soup pot, fill 24 cups (6 quarts) cold water and slowly bring to boil.
- 3.Add candy rocks, kosher salt, chicken to pot.
- 4.Clean, remove ginger skin. Cut ginger into thin slices.
- 5.Using a small frying pan, fry ginger on both sides until golden brown. Add ginger to pot of soup.
- 6.Clean scallion. Cut scallion head into 1 inch in length pieces. Add to pot of soup.
- 7.Peel 2 sweet onion. Cut onion into thin slices. Add to pot of soup.
- 8.When pot of soup boils, lower heat to low. Add chicken soup paste, mushrom seasoning, chicken bouillon powder, sweet onion, bay leaves, straw mushrooms, tofu.
- 9.Cook over low heat for 4 hours. Remove chicken from broth. Debone chicken for meat only. Set aside.
- 10.Wash and cut vegetables (lettus, Bok Choy, Napa cabbage, bamboo shoots, pea pods, carrots)
- 11.Cook raw sliced chicken breast, vegetables in hot soup until done (2-3 minutes).
- 12.Serve hot pot soup broth with cooked chicken meat, egg noodles, banh Pho noodles or vermicelli beans threads noodles, dry fried red onion, bean sprouts, sliced jalapeno pepper, fresh basil and sliced sweet onion.