Perfect Thai Chicken Soup Stock - cooking recipe

Ingredients

2 medium onions
1 inch gingerroot
1 whole chicken
8 cups chicken stock
4 star anise
9 peppercorns
1 ounce nuoc mam fish sauce
2 tablespoons sugar
2 medium shallots
1 stalk lemongrass
1/2 cup fresh cilantro
2 tablespoons fresh sage
1 red chile
1/2 cup green onion

Preparation

Slice 3 inch section of ginger root lengthwise and quarter 1 onion. Place into hot pan or on grill and cook until blackened.
In large pot combine Chicken Stock, Blackened Onion and Ginger, Star Anise, Peppercorns, Nuoc Mam, Sugar, 1 Shallot halved, Lemon Grass crushed, and the Whole Chicken with skin and breast meat removed (you can use that later broiled and sliced to add to soup).
Bring to a boil and reduce heat to simmer covered for about 50 minutes.
Strain broth through a sieve or cheesecloth and return clear broth to pan.
Add 1/2 cup minced Onions, 1/2 cup chopped Cilantro, 2 T chopped fresh Sage, 1 seeded and thinly sliced Red Chili, 1/4 cup minced Shallots, and 1/4 cup thinly sliced Green Onions.
Let simmer for 10 minutes.
Serve as is or add cooked wide rice noodles, sliced chicken or duck breasts, and some bean sprouts. For a little extra spice add 1/2 teaspoon of Sriracha chili sauce per 1-2 cups of broth. Enjoy!