2 chicken legs, skin removed and cut into thigh and drumstick
10 cups cold water
4 slices fresh peeled ginger
14 ounce can unsweetened coconut milk
green onion, thinly sliced or chopped cilantro
Instructions
Place chicken, water and ginger in pot and bring to boil. let cooked
partially covered on medium heat for 30 minutes. Remove chicken
legs from broth and let sit until cool enough to handle. Remove
chicken meat from bones, shred meat and return to pot.
Add coconut milk, season with salt and pepper and sprinkle with
sliced green onion or chopped cilantro, if desired.
