Chicken simmered with ginger, turmeric and black pepper in a clear broth — the Khasi preparation of chicken that produces both a flavourful clear soup and tender meat.
Ingredients
1 kg chicken — bone-in pieces
3 cups water
1.5 inch ginger — sliced
5 garlic cloves — crushed
1 tsp black pepper — coarsely crushed
1/2 tsp turmeric
3 green chillies — whole
1 tsp salt
1 small onion — halved
Fresh coriander and spring onion to garnish
Method
Place chicken pieces in a heavy pot with 3 cups cold water.
Bring to a boil over medium-high heat. Skim all white foam from the surface thoroughly in the first 5 minutes.
Add sliced ginger, crushed garlic, coarsely crushed black pepper, turmeric, whole green chillies, salt and halved onion.
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.
In the last 10 minutes remove the lid and increase heat slightly to concentrate the broth.
Taste and adjust salt and pepper. The broth should be clear, deeply gingery and savoury with a pleasant heat from the pepper and chilli.
Garnish with freshly chopped coriander and spring onion.
Serve in deep bowls with steamed rice alongside, and the clear broth poured generously over everything.