GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Rice Noodle Soup with Ham and Lettuce

serves
prep time: 10
cook time: 552

ingredients

  • 1 (3 pounds) whole chicken
  • 3 quarts cold water
  • 1 (3/4 cup) slice boneless ham (0.333 inch thick) such as Smithfield ham or baked Virginia ham
  • 1 bunch scallions
  • 1 (1 inch) piece ginger, cut into 0.25 inch slices
  • 4 garlic cloves, crushed
  • 1/2 cup coarsely chopped fresh cilantro stems, roots discarded
  • 1 1/2 teaspoons salt
  • 3/4 cup dried rice noodles
  • 3 cups finely shredded iceberg lettuce (1/4 head)

directions

Cover chicken with 3 quarts water in a 6- to 2 gallons pot.

Cut off 1/3 of ham (trim if necessary) and cut into 0.333 inch dice, then chill. Add remaining 2/3 ham to pot.

Trim scallions, then cut 1 scallion into thin slices and reserve. Cut remaining scallions crosswise into thirds and add to pot along with ginger, garlic, and cilantro stems.

Cook chicken, uncovered, at a bare simmer 3 hours (do not let boil), skimming foam as necessary. (Do not stir, or stock will be cloudy.)

Transfer chicken with tongs to a cutting board, reserving stock. When chicken is cool enough to handle, remove breast meat and shred into 3 inch-long strips, discarding skin. Chill strips and reserve remaining chicken for another use. Pour stock through a fine-mesh sieve into a large bowl, discarding solids and skimming off fat (see cooks' note, below).

Bring 1 1/2 quarts stock with salt to a simmer.

While stock is coming to a simmer, bring about 2 quarts water to a boil in a 1 gallon saucepan. Soak noodles in a bowl of very hot water until softened, about 10 minutes, then drain in a colander. Add noodles to boiling water and cook 1 minute, then add lettuce and cook 30 seconds. Drain in a colander.

Using tongs, divide noodles and lettuce among 6 deep bowls, forming small nests, then top with shredded chicken and diced ham. Ladle 1 cup hot broth into each bowl and sprinkle with sliced scallion.

Cooks' note:

To skim even more fat from stock (for a soup with less than 4 grams fat), cool, uncovered, then chill, covered, until fat solidifies, about 6 hours.