I was a flight attendant, dating a few seemingly gorgeous expats :), out in a bar in Wanchai one faithful night, minding my own business and having a great time.
Jonny came over introduced himself and the rest was history, after a few meaningless dates, a couple of months break and Ruby Tuesday second first date, we fell madly in love, got engaged, three weddings - Registry in Manchester 2000, Chinese Tea Ceremony in 2001 and Chuppah White Wedding in Hong Kong 2002 , I am now the Oriental Jewish girl, living in Manchester Jewish Ghetto and loving THE Life!!!
This is the perfect Chicken Soup, it's traditional (as in cooked for 3 hours), chickeny (use real hen and no flavouring except for salt/pepper) and absolutely yummy with great health benefit, it's the Jewish Penicillin.. tried and tested.
When I first started my Jewish Conversion, my first and foremost interest was the FOOD!!! From all my travel especially America, I have become accustomed to the Salt beef Pastrami, The Smoked Salmon Cream Cheese Bagel, The Fish Ball and Latkes, but nothing intrigues me more than the Jewish Chicken Soup, it was the whispers, the rating my brother in law used to give his mother - my gorgeous mother in law Freda, the different recipes, to use or not to use of parsnip or Osem Chicken flavoring, I was hooked on it, I wanted to produce the Perfect Golden Chicken Soup, 9 years later, here I am sharing my tried and loved recipe, it's not as hard as everyone that makes it would like you to believe, I promise!!! Try it.. let me know!!!
Serves 8
Preparation & Cooking time 3 1/2 hours
Ingredients:
1 whole hen cut up into 8 ( ask your butcher to do it, mine is Vidal's from Windsor Rd, Manchester and he gives me puppeck-the chicken stomach and the golden eggies-young eggs from inside the chicken).
1 medium brown onion, peeled leave whole.
5 carrots peeled and sliced.
1 celery heart.
1 white part of medium leek, if it's too big for your pot, cut it in half.
1 tablespoon of sugar
1 teaspoon sea salt
half a teaspoon ground white pepper
Cooking direction:
Put all ingredients in a big soup pot, I like to put the carrots at the bottom, the cut up hen on the next layer and the rest of vegetables next, it just makes it easier for you to fish it out at the end of the cooking period and it protect the carrots from being stir around and getting mushed up, I don't know about your but my Jewish Princess and Prince like their sweet chicken soup carrots in perfect condition!!!
Pour hot boiling water from the kettle over the top, I use about 1.5 litres of water but make just make sure it just about covers the ingredients, you don't want it too watery because it will alter the taste. Put the pot on the stove on high heat, when it first come to boil skim off all the scum from the top (brown bits and bits of excess fat from the hen, you can skinned the hen too if you are being very healthy, I sometimes do and there's always less scum to skim off) and once it's boiling, turned your heat down to just simmering and leave it on for around 3 hours covered.
At the end of the cooking period, skim the fat off the top of the soup and take out the onion, leek, celery and hen out of the soup, I put it in a colander on a plate so any soup dripping from it can be save and pour back in the pot, at this stage you should have a pot of golden chicken soup, add salt and white pepper to your personal taste put the Alkies/Kneidles and locksen in each individual bowl, pour in soup, carrots, golden eggies and puppeck ready to serve,.. enjoy!!!
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