Chicken soup with onions and garlic for the endless winter
Chicken second courses
Freely adapted from Jeffrey Alford and Naomi Duguid's extraordinary Hot, Sour, Salty, Sweet. Their version starts with a whole chicken; it also uses five whole cilantro plants, roots and all. It's wonderful. This is my more casual, use-what-I-have variation. It uses the random pieces of chicken that I have in my freezer and whatever cilantro I have handy; it also adds noodles for good measure.
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