|chicken and preserved lime|
Chicken and Preserved Lime Soup
One (about 2.2 lbs) cornish hen, cleaned and keep whole
Enough water to submerge the entire hen (I used about 9 cups)
1 whole Chanh Muối (Vietnamese Preserved Limes)
Fish sauce and salt to taste (I used 2 tsp salt and 2 tsp fish sauce)
Rub the whole hen with salt and water, remove and discard any feathers and fat that you can see, and rinse it clean. Place the hen in a pot (preferably one that is taller than the top of the chicken) breast (thickest part of the bird) down and add the neck if it comes with one. Pour enough water to submerge the whole hen. Keep the pot uncovered. Turn heat to high. Once the water starts to boil turn heat down to a gentle simmer. After 5 minutes add the whole preserved lime. Let everything simmer for another 15 minutes. Skim off and discard any foam or impurities that float to the top. Season the broth with fish sauce and salt. Turn off heat and cover the pot. Let it steep for an hour. Remove the lime and chicken from the pot. Cut up the chicken and serve it with rice and the flavorful broth.
|cornish hen--ready to cook|