INGREDIENTS

INSTRUCTIONS

Remove chicken giblets, set aside.  Pull off and discard lumps of fat
from chicken.  Cut off wings and leg-and-thigh pieces. Separate back
from breast.  Pour oil into 6 quart kettle and place over medium heat.
Add garlic,  onion, and ginger and cook, stirring until onion is soft.
Add lemon  grass, galangal, tumeric, salt, coriander, sugar, pepper,
broth, and  water. Stir then add chicken and giblets (except liver).
Bring to a  boil over high heat. Cover, reduce heat, and simmer until
breast is  no longer pink when slashed (15-20 minutes).  Remove breast
and let cool. Simmer remaining chicken until meat near  thighbone is no
longer pink when slashed (15 minutes more). Lift out  legs and thighs,
let cool. Continue to simmer broth. Discard skin  from breast, legs and
thighs. Cut meat into bite-sized pieces. Cover  and set aside.  Return
bones to broth, continue simmering until broth is richly  flavored
(about 1 more hour). Strain, discard wings, back, bones,  giblets, and
seasonings. (At this point you may cover and refrigerate  chicken and
broth until next day.  Bring chicken to room temperature  before
serving.)  Prepare condiments and crisp-fried onions.  Place
condiments, onions  and chicken in seperate bowls. Skim and discard fat
from broth. Heat  broth until steaming and stir in lemon juice. Ladle
broth into  serving bowls. Let diners add chicken, condiments and
crisp-fried  onions.  CONDIMENTS:  Offer at least two of the following:
2 ounces bean  threads, cut into 6-inch lengths (soak in warm water to
cover for 30  minutes before cutting), or 1 1/2 cups cooked rice; 1 1/2
cups bean  sprouts mixed with 1/4 cup chopped celery leaves; Spiced
Coconut; and  Chili Paste.  Crisp-fried onions: Cut 2 medium onions in
half lengthwise. Cut each  half crosswise into even slices about 1/8
inch thick; then cut slices  into halves or thirds to make smaller
arcs. Into a deep heavy pan  pour salad oil to a depth of 1 inch and
heat to 300 F. Add about a  third of the onions and cook, stirring
often, until lightly browned  (4-5 minutes). Oil temperature will drop
at first, but rise again as  the onions brown; regulate heat to
maintain 300 F.  Remove onions  with a slotted spoon; drain on paper
towels. Repeat with remaining  onions. Serve warm or at room
temperature. Makes about 1 1/2 cups.  ~-- per Larry Haftl

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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 1225.8mg
Potassium: 287.7mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.4g
Protein: 5.7g