Chicken, tomatoes and cabbage soup

Ingredients :

To make the broth :

1 whole chicken, about a kilo in weight
1 whole onion
1 whole garlic
1 bay leaf
5-6 peppercorns
1 bunch of leeks

To complete the soup :

3-4 tbsps. of olive oil
2 large white onions
6 plump tomatoes
3-4 celery stalks
1 head of cabbage
2-3 tbsps. of finely sliced black fungus (or wood ears, locally known as taingang daga)
3 tsps. of sliced fresh basil leaves (or 1-1/2 tsps. if using dried)
3 tsps. of finely sliced fresh parsley (or 1-1/2 tsps. dried parsley flakes)
salt and pepper to taste

Cooking procedure :

Place the chicken in a large casserole and cover with water. Add the whole garlic, onion, peppercorns, bay leaf and leeks. Bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for an hour and a half to two hours or until the chicken is cooked through. You may need to add more water since you will be needing about 6-8 c. of broth to complete the dish. Remove the chicken with a slotted spoon, transfer to a plate and cool. Strain the broth and set aside.

Pull the chicken meat from the bones and shred coarsely. Discard the bones.

Finely slice the two onions. Dice the tomatoes. Trim the celery stalks and slice as thinly as you can. Cut the cabbage into quarters, cut off the hard core and shred the leaves coarsely (about half an inch wide).

If using dried black fungus, soak in lukewarn water for about 20 minutes to rehydrate before cutting.

Heat the olive oil in a casserole. Add the sliced onions and cook over medium heat until limp. Add the diced tomatoes and continue cooking until the tomatoes soften a bit. Add the shredded cabbage and cook, tossing, until the leaves wilt a little. Pour in the broth. Bring to a boil. Add the shredded chicken, basil, parsley and black fungus. Season with salt and pepper. Bring to a boil, lower the heat, cover and simmer for ten minutes.

Serve hot.

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