The second place chicken soup

Chicken
Keep in mind I made enough for an army but you can always cut it in half or freeze.

2 bunch of scallions ( white part sliced thin)
6 shallots ( sliced )
4 large carrots ( sliced )
4 stalks celery ( cut into slices )
4 stalks lemon grass ( cut off the ends and then pound )
2 4 X 2 pieces of ginger
1 napa cabbage (thinly sliced)
4 small bok choys (thinly sliced)
4 bay leaves
4 dried chili peppers
1/2 cup soy sauce
1/3 cup mirin
1/2 cup rice vinegar
1/4 cup sugar
18 cups chicken broth (swear)
2 whole chickens

In a huge stock pot, cover the bottom with vegetable oil and heat.  Then add the scallions, ginger and shallots.  Saute until soft.  Add the carrots, celery and lemon grass.  Saute until soft again.  Add the bok choy and napa cabbage.  Toss with the other mixture.  Add both chickens.  Add the liquids and sugar.  Put the bay leaf and chili peppers in a cheese cloth.  Bring to a boil and then simmer until the chicken is literally falling off the bone.  1 1/2 hours.

At this point, take out the chickens and let them come to a temperature where you can handle them.  Shred the chicken meat.  Put aside. 

Take out all the vegetables with a slotted spoon and set aside.

Strain the broth through a cheese cloth into another pot.  At this point, I put this in the refrigerator.  The chicken and vegetable in separate containers. 

The next morning, I took the fat off the top and then warmed up the broth, added the veggies and chicken.  You can easily serve the soup after shredding the chicken and putting it back in but this is a way to get rid of the fat that goes into the broth from the chicken.

Matzo Balls

I used the good old fashioned Manishevitz matzo ball mix.  I followed the directions and added 2 Tbsp. grated ginger and cut chives.   You put the mixture in the frig for a bit to get cold.  I then made the balls, really tiny and tight.  It is really important to get them tight or they come apart when cooking.  I put the balls back in the refrigerator to get cold again.  Then I put the balls in boiling salted water with a little chicken stock.  Cook for about 10 minutes and then add to the hot soup and let them finish cooking in there. 

What can I say, obviously a winner.