麻豆约拍

1 medium chicken
2 onions, peeled and chopped
2 sticks celery, chopped
25g grated fresh turmeric or 2 teaspoons turmeric
4 cloves garlic, peeled
50g grated root ginger
1 red chilli, deseeded and chopped ( keep the seeds in if you want it hot)
2 star anise
50ml light soy sauce
200g orange lentils
1 potato, peeled and chopped
Salt and pepper to taste

Boil the kettle and pour over the chicken.
Place the chicken in a large saucepan and cover with water.
Add the onions, celery, turmeric, garlic,chilli, ginger, star anise and soy and simmer for about an hour and a half or until the chicken is cooked through. Remove the chicken from the pan and add the lentils and potato. Simmer until the potatoes and lentils are soft.
Remove the star anise from the pan and blend the soup. Check seasoning. Shred the chicken and add to the soup.

Crispy onions
2 onions, peeled, halved and finely sliced
100g plain flour seasoned with salt and pepper
1 teaspoon turmeric
Oil for cooking.

Heat a thumb nail deep of oil in a frying pan over medium high heat.
Toss the onions in the seasoned flour with the turmeric. Shake the flour from the onions.
Fry the onions in batches until crisp and drain on kitchen paper.
Spoon over the soup and garnish with fresh coriander.