Return yesterday’s cryogenically stored chicken broth to life. Though Julia Child recommends brewing only plain chicken broth, so that the chicken can speak for itself, a zombie needs its spices. We will employ a combination of ginger, garlic, and fresh chiles to wake up the bird. A touch of lemongrass will help soothe its bubbling ascent from the grave.
The purpose of this recipe is to preserve deliciousness and maximize efficiency. What’s the point in buying fancy ingredients for one recipe if the extras end up rotting away in the fridge after first use. It’s much more practical and equally tasty to kill two meals with one bird.
3-5 pieces chicken, preserved sub-cryogenically since yesterday (or go back to market)
4 carrots, julienned (cut thin diagonal strips, but watch fingers)
2 stalks celery, chopped
1 small onion (optional – throw in 1 shallot and 2 spring onions)
2 cloves garlic, minced, extruded, or processed into a paste
1 ½ inch ginger, minced, extruded, or processed into a paste
1 teaspoon Sambal Oelek
1 stalk lemon grass, mince white part only (can be optional)
Onions in Action
1. In a medium pot, heat oil over medium high heat and sauté onion until soft.
The Necromancers Toolkit
2. Reduce heat to medium-low; add lemon grass, then garlic, ginger and Sambal, sauté for 3-4 min.
3. Add celery and carrots, sauté for 5-8 min to give veggies a head start over chicken.
Reanimating the Dead Chicken
4. Add whole chicken pieces to pot, lightly brown by exposing to bottom of pot; add Cack-Ik broth and 2-3 cups water (enough to give chicken some room to bobble).
Simmering the Soup
5. Simmer soup for 30-40 min or until chicken is fully cooked; remove chicken from pot and slice into bite sized pieces; return chopped chicken to soup, reheat and serve with garlic plantains.
Do not attempt to reanimate undead chicken soup. What’s been raised once, cannot be raised again.