*  Exported from  MasterCook  *

                 Ismail Merchant's Gingered Chicken Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken (3 lbs.)
   5      cups          - 6 cups water -- as needed
   8                    Whole cloves
                        Fresh ginger; peeled -- and
                        very finely chopped or -- crushed (1 inch piec
   2                    Whole dried hot red chili -- pepper -=OR=-
     1/2  teaspoon      -1 1/2 tsp. dried red pepper -- flakes; or to taste
   2      tablespoons   Light olive oil -=OR=-
   2      tablespoons   Light vegetable oil -=OR=-
   2      tablespoons   Unsalted butter
   2      small         Fresh or canned tomatoes -- peeled, seeded, coar
                        chopped
     3/4  teaspoon      - 1 tsp. salt -- to taste
     1/2  teaspoon      Black pepper -- coarsely
                        ground -- to taste
                        Fresh cilantro or parsley -- leaves; for garnish

Place the chicken in a straight sided 3 to 5-quart enameled or stainless-steel soup pot 
and add just enough water to cover. It should not take more than 6 cups. If so, cut 
chicken in halves or quarters so no more water will be needed to cover.
Add all other ingredients, using minimum amounts of chili peppers, salt and black pepper
 for the first 25 minutes of cooking time. Simmer gently but steadily, partly covered, fo
r about 25 minutes, adding water to maintain original level.
Taste for seasonings and cautiously add more chiles, salt and black pepper to taste.
  Continue to cook for another 20 to 25 minutes or until chicken is just about falling from
 the bones. Keep adding water to maintain original level.  Adjust seasoning as you go along
, keeping in mind that a fiery flavor is traditional.
Remove cooked chicken, cloves and stem from chili pepper if any; it is not necessary
 to strain or remove pepper seeds. Pick chicken meat from bones and discard skin,
 returning spoonable chunks of chicken to the soup.
The soup can be prepared up to 2 hours before serving.
 To serve, reheat to just below the boiling point. Garnish each portion with cilantro or parsley.
Makes 4 servings.

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