Whole chicken simmered in a clear broth with ginger, garlic and mountain herbs — the Naga restorative preparation served to the ill and to women after childbirth.
Ingredients
1 small whole chicken — cut into pieces or kept whole
5 garlic cloves — crushed
2 inch ginger — sliced thick
2 stalks spring onion — cut into sections
1 dried Naga chilli — whole
4 cups water
1/2 tsp salt
Fresh herbs to garnish: coriander, spring onion, any available mountain herbs
Method
Place chicken pieces in a large pot with 4 cups cold water.
Bring to a boil. Skim all foam thoroughly for the first 5 to 8 minutes — a clear broth requires careful skimming.
Add crushed garlic, sliced ginger, spring onion sections and whole Naga chilli.
Reduce to medium-low. Simmer partially covered for 45 to 50 minutes until the chicken is completely tender and the broth is clear and fragrant.
Remove the chicken pieces. The clear golden broth should smell deeply of ginger and garlic.
Return chicken to the pot. Season with salt.
Garnish generously with fresh herbs.
Serve in deep bowls — the broth is as important as the chicken.