Chinese New Year Chicken Soup

We got invited to Chinese New Year dinner a couple of weeks ago by our Chinese good friends. Their son happens to be in the same 1st Grade class as ours. Funny thing, both boys look so much alike -- Asian boys wearing eyeglasses, both reading at 4th Grade level, they get mistaken for each other a lot. Anyway, it was one of the most sumptuous dinners we've ever had. Maybe because we've never been to a Chinese New Year dinner before, let alone an authentic one.

The dishes served were all so elaborate except for the first course: Chicken Soup. Pictures to follow later. Here's the recipe first:

Chinese New Year Chicken Soup

The Ingredients:
1 whole young chicken (or Cornish hen), skin and fat removed then washed
6-8 cups water
3 cloves garlic
1 medium yellow onion, diced
a few whole peppercorns
2-3 tsp salt to taste
cabbage
napa cabbage
yellow potatoes (optional)
scallions (optional)

The Method:

1. Place whole chicken in a stock pot
2. Add water
3. Place garlic, onion, and peppercorns in a piece of cheesecloth and tie tightly to keep ingredients from escaping (putting these in a cheesecloth ensures your broth is clear)
4. Add salt
5. Turn heat on to high and allow to boil. Once boiling, turn down heat to low, skim off stuff that floats, and simmer covered for 2 hours.
6. Turn heat back on to high and add sliced cabbage and nappa cabbage (I always remove the white parts and only use the leafy parts). Allow to boil then turn off heat and serve.

You can add cubed potatoes and scallions if you want. Tips on cooking: do not use fish sauce (patis) or it will alter the broth's taste and color. A mere 2-3 teaspoons of salt is enough to make it tasty. Adjust seasoning as necessary. Tip on serving: the meat will be fork tender so just use a fork to get pieces of the chicken as you serve into individual bowls.

Believe me, this is the best chicken soup ever!