Visa Bridge Broth

Ingredients

• 1 whole chicken (approx. 1.2 kg)
• 2 liters water
• 2 large carrots
• 2 leeks
• 1 onion
• 3 cloves garlic
• 1 red chili pepper
• 2 cm fresh ginger
• 1 lemon
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tsp black peppercorns
• salt to taste
• bunch of coriander

Method

1. Cut the chicken into pieces. Place in a large pot with water, quartered onion, crushed garlic, sliced ginger, peppercorns, and salt.
2. Bring to a boil, skim off any foam, simmer gently for 1.5 hours.
3. Meanwhile, cut carrots and leeks into long, straight pieces of about 10 cm (for the bridges), reserve the rest for the soup.
4. Remove chicken from broth, shred the meat from the bones. Strain the broth.
5. Bring the broth back to a boil with rice vinegar, soy sauce, lemon juice, and sliced chili. Add the remaining finely chopped carrot and leek, cook for 10 minutes.
6. Add the shredded chicken, heat through.
7. On each bowl, arrange three parallel bridges of carrot and leek across the top, partially resting on the rim.
8. Garnish with coriander.

Serving notes

• Serve the bridges neatly and parallel, like a gymnastics bar above the soup.
• Add extra lemon wedges for those who want more tang.