Thai Basil Ginger Chicken

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Tai Basil Ginger Chicken
(wonderful for Seder or anytime,
soup and main course)

Serve the soup with the carrots or plain
Remove the chicken to serving platter and serve as your main course.
I like to serve this with smashed golden potatoes with fresh snipped chives, julien steamed carrots and zucchini, and/or onion kugel.
It really is very delicious, and no, it is nothing like boiled chicken!
It really is delicious, not roasted, different and easy!

  • ServingsServings

Ingredients

  • Chicken stock or soup, enough to at least half fill large stock pot, and cover chickens when added
  • 2 whole or cut up chickens
  • 1 inch piece fresh peeled ginger cut in strips
  • about 1 cup fresh basil (Tai, Italian and / or purple, any, or combine them) (I gow my own herbs so there is no hametz problem)
  • Scallions, onions or chives
  • 1/2 cup fresh squeezed lemon or orange juice
  • 3 or 4 carrots peeled and grated into long strips
  • kosher salt to taste

Preparation

Fill large stock pot with soup about 1/2 full. Bring to a boil. Add ginger. lemon or orange juice boil for about 5 min.
Add your chicken and fresh basil and onions. COVER YOUR POT Simmer for about 30 min on med high. Add carrots. Cover the pot! Turn off or remove from heat and DO NOT UNCOVER THE POT! Allow 30 min at least up to a few hours. The chicken will continue to cook and stay intact and hot.
Serve the soup with the carrots or plain
Remove the chicken to serving platter and serve as your main course.