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1
Remove chicken giblets, set aside.
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2
Pull off and discard lumps of fat from chicken.
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3
Cut off wings and leg-and-thigh pieces.
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4
Separate back from breast.
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5
Pour oil into 6 quart kettle and place over medium heat.
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6
Add garlic, onion, and ginger and cook, stirring until onion is soft.
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7
Add lemon grass, galangal, tumeric, salt, coriander, sugar, pepper, broth, and water.
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8
Stir then add chicken and giblets (except liver).
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9
Bring to a boil over high heat.
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10
Cover, reduce heat, and simmer until breast is no longer pink when slashed (15-20 minutes).
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11
Remove breast and let cool.
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12
Simmer remaining chicken until meat near thighbone is no longer pink when slashed (15 minutes more).
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13
Lift out legs and thighs, let cool.
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14
Continue to simmer broth.
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15
Discard skin from breast, legs and thighs.
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16
Cut meat into bite-sized pieces.
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17
Cover and set aside.
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18
Return bones to broth, continue simmering until broth is richly flavored (about 1 more hour).
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19
Strain, discard wings, back, bones, giblets, and seasonings.
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20
Prepare condiments and crisp-fried onions.
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21
Place condiments, onions and chicken in seperate bowls.
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22
Skim and discard fat from broth.
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23
Heat broth until steaming and stir in lemon juice.
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24
Ladle broth into serving bowls.
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25
Let diners add chicken, condiments and crisp-fried onions.
