Chicken 3 Ways à la Oma

This is one of Sarah’s mother’s - aka Oma - favourite ways of doing up a 3R chicken. Serves 2+ for 3-4 meals.

Ingredients

• 1 whole chicken, 4-5 lb

• Veggies for roasting

• Bunch of green onions

• Half bunch of cilantro

• 4 star anise

• 2-4 cloves garlic

• 2 pieces of ginger, sliced into 8 pieces

• 1-4 chili peppers

• 1 T peppercorns

• 2T fish sauce

• 1/2 C low sodium soya sauce

• 1-2 tablespoons white or red miso, optional - to increase saltiness and richness

• 1/2-1 package of soba or vermicelli or other thin pasta

• 1 cup mushrooms or hydrate dried mushrooms

• 1 cup of shredded kale or Swiss chard or bok choy

• Ingredients for Meal 4 (enchiladas, tacos, chicken salad, creamed chicken, etc.)

Meal 1: Roasted chicken and veggies

Defrost a whole chicken. Remove the thigh and drumstick and roast with potatoes, squash or other vegetable.

Preparation for remaining meals

• In a slow cooker, place a bunch of green onions and half a bunch of cilantro. Place the rest of the chicken (the breasts, wings and back, along with the neck and gizzards if you have them ) on top.

• Scatter 4 star anise, 2 - 4 cloves of garlic , a 2 inch piece of ginger sliced into 8 pieces, 1-4 chili peppers, a tablespoon of peppercorns, 2 tablespoons fish sauce and 1/2 cup low sodium soya sauce around the meat.

• Pour 8 cups of boiling water into cooker and cook on high for 3 hours or low for 6 hours; or until meat registers 165°F in thickest part of meat.

• Remove carcass and let cool.

• Remove meat from bones and set aside. Store both meat and stock in fridge for up to a few days.

Meals 2 & 3: A spin on Hainanese chicken

This recipe makes enough for at least 4 servings so we usually make 2 meals out of it - or invite others to join us.

• Heat stock up slowly. Taste for seasonings. I sometimes add 1-2 tablespoons white or red miso to increase saltiness.

• Cook 1/2-1 package of soba or vermicelli or other thin pasta. Drain and set aside.

• Sauté 1 cup mushrooms or hydrate dried mushrooms and add to stock and simmer for 15 minutes. Add 1 1/2 cups shredded or chopped chicken and a cup of shredded kale or Swiss chard or bok choy and cook until chicken is hot and greens have barely wilted.

• Poach an egg per person and set aside.

• Assemble soup - place broth and mushrooms in a large soup bowl and add amount of noodles wanted.

• Top with green onions, kimchi, sliced radishes, cilantro, extra hot sauce and poached egg, or anything else you desire.

Meal 4: Comfort food, take your pick!

Make chicken enchiladas, tacos, chicken salad or creamed chicken with remaining chicken.