Cold weather recipes that still feel bright and light are hard to come by in a world of rich stews and heavy casseroles.
- 3-inch piece of ginger, thinly sliced
- 1 bunch cilantro chopped, divided
- 1 dried chili pepper
- 1-star anise pod
- 4 bone-in, skin-on chicken thighs
- 1 tbsp powdered chicken bouillon
- 2 eggs, optional
- 1 cup cooked rice, to serve
- Place sliced ginger in the bottom of a pot with a lid, followed by cilantro, chili pepper and star anise. Place chicken thighs skin side up on top.
- Sprinkle chicken thighs with powdered bouillon, then cover with water. Bring to a simmer. Cover and cook on medium-low for 20 minutes.
- Flip chicken thighs, turn the heat off and let sit covered for another 10 minutes.
- Remove chicken from stock, then strain stock and reserve. Remove bones from the chicken thighs.
- Slice and serve on top of rice topped with remaining cilantro. Serve the broth alongside, or pour some over the chicken and rice. Serve topped with an egg if you wish.
Aromatics before they’re topped with chicken thighs
A liberal amount of powdered bouillon