Malaysian Chicken Soup

(adapted from the Slow Cook Book)

3 lb. free range chicken
1 onion, quartered
2” piece of ginger, peeled sand sliced
6 cloves of garlic, crushed
Soy sauce, to taste
Fish sauce, to taste
Noodles (fresh, if available)
Scallions, sliced
Mushrooms, sliced
Greens, cut into small pieces (I use chard, bok choy)

Put the chicken in upside down in the slow cooker. Add onion, ginger, garlic, and season
with salt and pepper. Pour enough water to cover chicken. Cook on low 6-8 hours (high
3-4 hours).

Remove chicken and let cool. Strain the remaining stock. Discard skin and bones, and
add chicken back to stock. Reheat, adding in soy and fish sauce to taste.
If your noodles are not fresh, cook and drain them. Toss in the veggies to cook in the
soup for about 5 minutes. Toss in the noodles to warm, then serve.