Recipe Instructions:
Ingredients:
40-45 kg whole chickens or chicken parts (wings, backs, and necks for more flavor)
2-3 kg ginger, sliced
2-3 kg onions, halved (skin on)
300-400 g rock sugar or granulated sugar
200-250 g salt
50-75 g whole coriander seeds
15-20 cinnamon sticks
Optional: 10-15 star anise, for a slight variation in flavor
Instructions:
Preparation: Char the ginger and onions over an open flame until slightly blackened to remove skin and set aside.
Parboil Chicken:
Boil the chicken parts for about 10 minutes to remove impurities.
Drain, rinse, and set aside.
Cook the Broth:
Place the cleaned chicken, charred ginger, and onions into a large commercial cooking pot.
Add around 100 liters of water.
Initial Cooking:
Bring the pot to a boil and reduce to a simmer.
Skim off any impurities or foam that accumulate on the surface.
Add Aromatics and Spices:
After the first 1-2 hours of simmering, add the rock sugar, salt, coriander seeds, and cinnamon sticks.
Optionally, add star anise if using.
Long Simmer:
Continue to simmer for an additional 3-5 hours for flavors to meld.
The longer you simmer, the richer the broth will become.
Strain and Serve:
Remove all large pieces and strain through a fine-mesh sieve or cheesecloth.
The broth is now ready to be served with cooked rice noodles and shredded chicken, along with toppings like bean sprouts, basil leaves, and lime wedges.
Always remember to taste and adjust the seasoning as needed, especially when working with large quantities.
