1cup(240 ml) (60 gm) (2 oz) coriander (cilantro) (Reserve 18 of the smallest leaves and 6 of the tips for service) wash the rest of the bunch including the roots.
1/4cup(60ml) lime juice
1 - 2tablespoons(30 ml) fish sauce
Clarifying the soup
1egg white per 4 cups of stock
1cupcrushed ice per 4 cups of stock
Step 1 – Stock
Cook your bones and chicken until brown.
Sweat the vegetables in the oil or butter until soft.
Put ingredients in a stockpot and cover with cold water.
Cover with a lid, then bring to a boil on medium-high heat.
Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 2 hours or until meat falls from bone. Lift out the chicken and keep for another use.
Strain stock through a muslin-lined sieve. Discard solids.
Step 2 – Soup
Fry the mince until brown and cooked. Allow any juices to cook off. You don’t want any burnt bits as it will make your stock bitter.
Add the rest of the ingredients and simmer for 30 – 40 minutes.
Skim off any fat.
Strain the soup to remove any solids. Allow 1 cup/240ml per serve
Step 3 – Consomme (clarified with egg whites)
Place egg whites in a bowl. This is the time to taste your stock and decide if it needs more flavourings or salt and pepper. Add seasoning to the egg whites.
Whisk the whites to a bubbly froth and add the crushed ice.
Add to the cooked meat. Mix together.
Add this mixture to the simmering stock. Whisk for a slow count of three.
Let it heat slowly back to a simmer. Don’t stir it again.
The raft is a delicate thing. It is vital it doesn’t break apart (if it breaks apart it will all mix back into the soup and you’ll have to start again with the egg whites.), you want to bring it up to a simmer very slowly. Keep a close eye on it. I try to push the middle back so I get a good hole. Once the raft is substantial, break a little hole in it if there isn’t already one.
As the consommé simmers, you will see bubbles and foam, come up through your hole. Skim it off and throw it away. When the bubbles stop coming and the consommé looks clear underneath, then you’re ready to take it out. Remove the pot from the heat and let it sit for ten minutes.
Removing the consommé from underneath the raft is another nerve racking procedure. You want to break as little of the raft as possible, but you have to get underneath it to remove the liquid.
Enlarge your hole with a ladle and spoon it all out as gently as you can. You can strain it if you want too but hopefully the liquid is clear. Once you’ve removed all of the consommé from the pot discard the raft. If you have never made a consommé before Victory dances and loud cheering are totally appropriate.
Now you are ready to serve with your choice of accompaniment(s).
This recipe is courtesy of Peta at <a href="http://petaeats.blogspot.com/2011/09/daring-cooks-september-2011-challenge.html" target="_blank" data-mce-href="http://petaeats.blogspot.com/2011/09/daring-cooks-september-2011-challenge.html">Peta Eats.</a>
Golden Chicken Consomme - https://gingerandscotch.com/blog/2011/09/16/consomme-chicken-cilantro-gyoza-dumplings/