Summary

Ingredients

• 1 chicken
• 2 medium onion (s), peeled and cut into eighths
• 2 cloves garlic, peeled and mashed
• 10 cm ginger root peeled and cut into slices
• 3 tablespoon fish sauce, Vietnamese
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ lemongrass (lemongrass powder)
• 0.5 teaspoon ½ chives, dried
• 1 teaspoon peppercorns, white
• 1 teaspoon peppercorns, black
• 1 teaspoon chili powder with seeds
• 1 teaspoon sea salt
• 6 small Head cardamom pods
• 2 ½ liters water

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Instructions

1. Put all ingredients in the slow cooker and let simmer for 1 hour on high and 7 hours on low.
2. Then remove the chicken. Remove the skin and discard. Peel the meat off the bones. I freeze it in portions as a soup etc. Pass the broth through a sieve. If necessary, degrease after cooling and also freeze in portions for storage.
3. If you want to eat soup right away, you can use the onion pieces as an insert; I throw away the remaining solid parts, except for the chicken.
4. 2 soup variations with the poultry stock:
5. Variation 1: with rice or glass noodles, some of the chicken, bean sprouts, spring onions, some lime juice, possibly a little more chili.
6. Variation 2: with julienne strips of carrots, spring onions, some of the chicken,
7. 1 teaspoon of red curry paste, 1 can of coconut milk and a little lime juice.