Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [58]
1 pound boneless Boston butt pork roast, cut into 2-inch chunks
1 large onion, peeled and quartered
One 4-inch piece fresh ginger, peeled and cut crosswise into ¼-inch-thick slices
6 green onions, 4 smashed with a knife and 2 thinly sliced, reserved separately
4 cloves garlic, peeled and smashed
30 sprigs fresh cilantro, stems and leaves reserved separately
1 tablespoon kosher salt
1 teaspoon soy sauce, plus more for serving
6 quarts water
1 pound boneless, skinless chicken breasts
3½ cups steamed jasmine rice
1/3 cup Crispy Garlic (recipe follows), for serving
½ cup Crispy Shallots (recipe follows), for serving
Fish sauce (Pad Thai with Shrimp and Tofu), for serving
Toasted sesame oil, for serving
Hot sesame oil, for serving (optional)
1. In an 8-quart or larger stockpot or soup pot, add the chicken wings, pork butt, onion, ginger, smashed green onions, garlic, cilantro stems, salt, soy sauce, and water. Bring to a boil, reduce the heat to a gentle simmer, and cook, skimming any foam that rises to the surface, until the broth is flavorful and the pork is tender, about 2½ hours. Add the chicken breasts and cook at a bare simmer until they are just cooked through, 15 to 20 minutes. Strain the broth through a sieve into a large bowl. Remove the pork pieces and chicken breasts and set aside until cool enough to handle. Shred both meats and reserve separately until ready to serve. Discard the remaining solids.
2. Return the broth to the large stockpot and bring to a simmer. Stir in the steamed rice. Cover the pot and return to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 1 hour. Remove the cover and whisk the rice well to encourage it to break into very small pieces. Increase the heat slightly to produce a brisk simmer and continue cooking until the rice is broken into very tiny pieces and has thickened the broth to the consistency of a thick porridge, 45 to 60 minutes longer. Note: it is important to stir or whisk the soup frequently near the end of cooking as it has a tendency to stick to the bottom of the pot as it thickens.
3. Serve the soup ladled into shallow bowls, garnished with the shredded chicken and pork. Allow guests to garnish their bowls to taste with cilantro leaves, soy sauce, sliced green onions, crispy garlic and shallots, fish sauce, and toasted or hot sesame oil.
10 cups, 4 to 6 servings
CRISPY GARLIC
Cloves from 1 head of garlic, peeled
Vegetable oil or peanut oil, for frying
Salt
1. Slice each garlic clove (on a mandoline if available) to 1/8-inch thickness or even thinner if possible.
2. Heat about 1 inch of oil in a small skillet until very hot. Working in small batches, add some of the garlic and cook, stirring with a slotted spoon or skimmer, until golden brown, 10 to 20 seconds. Immediately remove the browned garlic slices and transfer to a paper towel–lined plate or small baking sheet. Sprinkle with salt and set aside to cool. Repeat with the remaining garlic.
About 1/3 cup
CRISPY SHALLOTS
3 large shallots, peeled and cut crosswise into 1/8-inch slices
Vegetable oil or peanut oil, for frying
Salt
1. Separate the shallot slices into individual rings.
2. Heat about 1 inch of oil in a small skillet until very hot. Working in small batches, add some of the shallot rings and cook, stirring with a slotted spoon or skimmer, until golden brown, 30 to 60 seconds. Immediately remove the browned rings and transfer to a paper towel–lined plate or small baking sheet to drain. Sprinkle with salt and set aside to cool. Repeat with the remaining shallots.
About ½ cup
GIGANTE BEAN SOUP WITH ARUGULA PESTO
Gigante beans are very large white beans with a creamy, almost buttery texture. They are also known as hija or gigande beans and are a staple in Spanish and Greek cuisine. These large beans make great soups and stews. If you cannot find gigante beans in your area, feel free to substitute large lima beans.
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
5 white peppercorns
4 ounces pancetta, diced small