Chicken And Ginger Soup

• 12 long fresh cilantro stems
• 6 garlic cloves, peeled
• 1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish
• 10 white peppercorns
• 3 tablespoons vegetable oil
• 1/2 cup Chinese rice wine
• 6 tablespoons oyster sauce
• 6 tablespoons yellow bean sauce
• 1/4 cup sugar
• 8 cups low-salt chicken broth
• 4 large organic or free-range chicken thighs with skin and bones, rinsed
• 4 large organic or free-range chicken drumsticks, rinsed
• Chopped green onions
• Red jalapeno chile rings

1. Preheat oven to 350u0b0F. Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste. Heat oil in large ovenproof pot over medium-low heat. Add paste; saute until beginning to color, about 7 minutes. Add rice wine, increase heat, and boil 2 minutes. Stir in oyster sauce, yellow bean sauce, and sugar, then add broth. Add chicken pieces to pot. Bring soup to simmer. Cover and place in oven until chicken is tender, about 50 minutes. Remove soup from oven and let stand, covered, 10 minutes.
2. Transfer chicken pieces to plate. Remove skin and bones. Cut chicken into bite-size pieces. Return chicken pieces to soup. Season with salt and pepper. DO AHEAD:
3. Ladle soup and some chicken into 8 bowls. Garnish with strips of fresh ginger, green onions, and chile rings.

cilantro stems, garlic, fresh ginger, vegetable oil, chinese rice wine, oyster sauce, yellow bean sauce, sugar, lowsalt, chicken, chicken, green onions, red

Taken from www.epicurious.com/recipes/food/views/chicken-and-ginger-soup-241847 (may not work)