Ingredients:

  • 2 lbs bone-in chicken thighs, skin removed
  • 8 cups cold filtered water
  • 3-inch piece fresh ginger, sliced into 1/4-inch coins
  • 1 large carrot, peeled and cut into large chunks
  • 1 stalk celery, left whole
  • 1 cup white rice
  • 1/2 tsp sea salt
  • 1 tbsp fresh lemon juice

Instructions:

  1. Prepare the chicken. Remove all skin from the 2 lbs of thighs. Note: This is crucial to prevent a greasy film that often triggers nausea.
  2. Start cold. Place chicken, 8 cups cold water, sliced ginger, carrot chunks, and the whole celery stalk into the pot.
  3. Bring to a simmer. Heat over medium high until small bubbles begin to break the surface. Do not let it reach a rolling boil.
  4. Skim the surface. Use a spoon to remove any gray foam that rises in the first 10 minutes. Note: This ensures the cleanest possible flavor profile.
  5. Lower the heat. Reduce to low and cover partially. Simmer 20 mins until the chicken is no longer pink near the bone.
  6. Add the rice. Stir in the 1 cup of white rice and sea salt.
  7. Continue simmering. Cook for another 15-20 mins until the rice grains are swollen and tender.
  8. Check the chicken. Ensure the internal temperature has reached 74°C.
  9. Shred the meat. Remove chicken to a plate, discard bones, and shred into small bites. Return meat to the pot.
  10. Final seasoning. Remove the celery stalk and ginger coins (if desired). Stir in the 1 tbsp lemon juice until the broth smells bright and fresh.