4 stalks lemongrass, white only, crushed
1 large hand ginger, sliced
1 whole fresh turmeric root, sliced or 1 tsp turmeric powder
1 medium daikon, peeled and cut into 1 1/2-inch batons
4 celery stalks, cut into 1/2-inch pieces
2 large carrots, peeled and roll-cut into 1/2-inch pieces or cut conventionally
2 large onions, cut into 1/2-inch dice
1 tsp black peppercorns
2 star anise
3 Thai bird chilis, halved
1/2 cup naturally brewed soy sauce or naturally brewed gluten-free tamari sauce
2 qts fresh chicken stock, or low-sodium canned chicken broth, plus extra, if needed
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
1 5-6 lb naturally raised or organic whole chicken, wing tips folded over the back
Heat a large, wide pot or Dutch oven over high heat. Add oil to pan and swirl to coat the bottom. Add celery, carrots, onions, peppercorns, star anise, lemongrass, turmeric, chilis, ginger and soy sauce. Cook 2 to 3 minutes until aromatic and vegetables are softened. Add the stock, taste and adjust seasoning.
Season the chicken inside and out with salt and pepper. Add the chicken to the pot breast side up. It should be completely covered with stock, but if not, add more.
Cover and bring just to a simmer over medium-high heat. Reduce the heat to low and barely simmer for 30 minutes. Add daikon, cover and simmer 15 more minutes. Turn off the heat and let the pot stand, covered, 30 minutes to 1 hour (the chicken won’t cook any further after 30 minutes). Remove the chicken and strain the broth, reserving the vegetables. Taste broth and adjust seasoning. Carve the chicken and serve with the vegetables and bowls of the broth.
©2011 Ming Tsai