Meghalaya Doh Syiar Chicken Boiled Khasi Ginger Turmeric

Method

1. 1

   Place chicken pieces in a heavy pot with 3 cups cold water.

2. 2

   Bring to a boil over medium-high heat. Skim all white foam from the surface thoroughly in the first 5 minutes.

3. 3

   Add sliced ginger, crushed garlic, coarsely crushed black pepper, turmeric, whole green chillies, salt and halved onion.

4. 4

   Reduce to medium-low. Cover and simmer for 30 to 35 minutes until chicken is completely cooked through — the meat should come away from the bone easily.

5. 5

   In the last 10 minutes remove the lid and increase heat slightly to concentrate the broth.

6. 6

   Taste and adjust salt and pepper. The broth should be clear, deeply gingery and savoury with a pleasant heat from the pepper and chilli.

7. 7

   Garnish with freshly chopped coriander and spring onion.

8. 8

   Serve in deep bowls with steamed rice alongside, and the clear broth poured generously over everything.