Cleansing Ginger-Chicken Soup

I have quite a few friends into "cleansing". But this is more for the upset tummy type of cleansing.  Ginger apparently has anti inflammatory properties.  Plus this soup is just plain good.  When I was sick as a child with an upset tummy,  my grandmother used to rub my tummy and sing Swing Low Sweet Chariot.  This isn't as good as a grandmother's love, but give it a try...From Epicurious.com

Ingredients:

• 1 onion, sliced
• 2 celery stalks, chopped
• 8 ounces unpeeled scrubbed ginger, cut into 1/2"-thick slices
• 2 garlic cloves, crushed
• 10 whole black peppercorns
• 1 3-pound whole organic chicken, cut into 7 pieces (2 breasts, 2 legs with thighs attached, 2 wings, 1 back)
• Kosher salt
• Cilantro leaves (optional)

preparation

Combine the first 5 ingredients in a large heavy pot. Add chicken, placing breasts on top. Add 6 quarts water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar. Reduce heat to low; simmer until chicken breasts are just cooked through, about 30 minutes. Transfer chicken breasts to a plate; let cool, then cover and chill. Continue to simmer soup, uncovered, until broth is fully flavored, about 2 1/2 hours longer. Return breasts to soup to rewarm, about 5 minutes.

Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt.

Rewarm soup. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.

Faux Pho a la Bitchy

I love Pho, pronounced "fuh", emphasis on the "uh".  It is a great Vietnamese soup that is either made with chicken, beef or seafood.  My favorite is chicken.  That Costco/Sam's chicken will come in handy for this recipe.  This is not traditional Pho.  As I said above it is faux Pho because true Pho takes hours of cooking.  No canned broths or bought roasted chickens there.  But with the way we are with our fast paced lives, this recipe is perfect.  Makes enough for 4 unless you're married to my husband.  I am going to give you the basics for the soup.  You add ingredients that satisfy your palate.  A whole star anise is hard to find unless you go to an Asian market, like H and M, so I use powdered. Bean sprouts...I was told today that Kroger will no longer carry fresh bean sprouts...that silly salmonella.  So, it's up to you.  I bought a canned brand in the Asian section and drained and washed the sodium off.  By washing your canned beans etc, it has been proven that 50% of the added sodium is washed off.  You be the judge.

1/2 roasted chicken, skin removed (Use the whole chicken if you're buying one of those measly ones at a regular grocery store), torn into bite sized pieces
1 tbsp vegetable oil
64 oz low sodium chicken broth
1/2 medium onion, skin removed
4 cloves garlic, smashed
5- 1/4 inch slices of fresh ginger, peeled (you can peel it before you slice it:))
1 cinnamon stick
1/2 tsp ground star of anise
2 tbsp Asian fish sauce
2 tbsp lower sodium soy sauce
1/4 cup mirin
1/4 cup sake
6-7 oz Chinese dried noodles
2 cups spinach
1 cup sliced mushrooms of your choice

Toppings: diced jalapenos, chiffonade of basil (cut into thin strips, duh), thinly sliced green onions, lime wedges, and Sriracha sauce (an Asian style Tabasco), fresh bean sprouts, rinsed thoroughly (if using canned, add with the spinach and mushrooms).

In a large pot, heat the oil over medium high heat until shimmering and add onion, cut side down, and begin to caramelize the onion in the hot oil.  As it begins to brown, add the garlic and cook until golden.  Lower heat to medium and slowly add the mirin and sake.  Cook 5 minutes at a boil  to release the liquor and thicken the sauce.  Add the chicken broth, ginger, cinnamon stick, star anise, fish sauce, soy sauce.  Bring to a simmer and let the flavors meld for about 30 minutes.  Remove the garlic, cinnamon stick, onion and ginger.  Discard. Add the chicken and then bring to a boil.  Add the spinach, mushrooms and the noddles,separating the noodles as they cook.  When the noodles are done, taste for seasoning.  Ladle into big bowls and serve using chop sticks, not my style, so I use a big spoon and fork, a la bitchy style.  Put on your toppings and you're ready to eat some fuh!