Cyclone Chicken & Ginger Broth

If there is one dietary lesson that I have learned in this region, is that foods should also be enjoyed for healing and repair, not just for sustenance and taste. The Pacific Islanders have had the Tree of Life coconut for eons, with all its anti-oxidant, anti-microbial, anti-aging and anti-bacterial richness to repair, heal and revitalize. The Indians have their magical botanicals that have been an integral part of Ayurvedic healing for thousands of years. Whilst the Chinese have long espoused the virtues of eating a variety of foods to maintain body wellness.

Each cyclone season in the South Pacific brings a period of cold, flu and stomach upsets as the extreme wet weather contaminates our air and water with unwanted germs. One recipe that I confidentially pull out each cyclone season is this herbal chicken and ginger broth. It is packed full of the right vitamins and minerals we need to sustain us through days of cyclonic weather. It is well known that chicken soup is good for soothing both cold and flu symptoms, as the steaming hot soup helps break up congestion and the salt in the soup can soothe a sore throat. It is also believed that chicken soup has anti-inflammatory properties, which can relieve congestion too. This recipe also has a Chinese twist with the addition of fresh ginger. The ginger acts to calm the tummy whilst its natural analgesic and anti-inflammatory properties help with overall body pains. The onion and carrots add some natural sweetness, whilst the other ingredients impart more vitamin C to aid in boosting immunity. This recipe also blanches the bones first, which helps to clarify the broth so you don’t have congealed blood floating in the soup. You need to boil the soup long enough for all the flavor to be extracted from the bones and flesh, as well as the ginger.

	1 whole chicken or equivalent legs or wings
	3 large brown onion, chopped
	3 large carrots, peeled and chopped
	1 cup fresh ginger, smashed whole
	6 cloves fresh garlic, smashed
	2 stalks fresh lemongrass root, bruised (optional)
	sea salt & white pepper (to taste)

1.	Wash chicken pieces and put in a stock pot. Cover with cold water and bring to the boil. Turn down to simmer and cook for further 5 minutes.
2.	Remove pot of blanched chicken to the sink, dispose of water and wash chicken pieces. Wash pot.
3.	Transfer washed chicken to same pot, along with onions, carrot, ginger, garlic and lemongrass (if using). Fill pot with fresh water until a few inches from the top.
4.	Bring to the boil and turn down to simmer. Cover slightly leaving space for steam to escape. Simmer for a further 1 hour (or until the chicken begins to break down). Skim off excess fat.
5.	Strain the stock, removing the bones, meat and vegetables. Season with salt and pepper.
6.	Serve steaming hot

Cyclone Chicken & Ginger Broth

Pacific Island remedy during cyclone season

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Ingredients

If there is one dietary lesson that I have learned in this region, is that foods should also be enjoyed for healing and repair, not just for sustenance and taste....

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