Summary

Ingredients

• 1 soup chicken
• 1 ginger, the size a thumb
• 2 cloves garlic)
• 1 cup soy sauce
• 1 leek
• 1 liter cola
• cornstarch

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Instructions

1. Finely dice the ginger and garlic.
2. Place the soup chicken in a saucepan, add the garlic, ginger, and soy sauce. Top up with the cola, then simmer over medium heat for 35 minutes.
3. While the chicken simmers, cut the leek into rings.
4. After 35 minutes, add the leek rings and continue simmering for 20 minutes or until the chicken is very tender (internal temperature should reach 74 °C / 165 °F).
5. Remove the chicken from the pot and let it cool enough to handle. Remove and discard the skin and bones, then chop the meat into bite-sized pieces.
6. Season the sauce to taste. Mix cornstarch with a little water to make a slurry, then stir it into the sauce to thicken it. Add the meat back to the pot and bring to a boil over medium-high heat, stirring occasionally, for 1–2 minutes.