Name: Rice Noodle Soup with Ham and Lettuce
Ingredients: 1 (3-lb) whole chicken; 12 cups cold water; 1 (6-oz) slice boneless ham (1/3 inch thick) such as Smithfield ham or baked Virginia ham; 1 bunch scallions; 1 (1-inch) piece fresh ginger, cut into 1/4-inch slices; 4 garlic cloves, crushed; 1/2 cup coarsely chopped fresh cilantro stems, roots discarded; 1 1/2 teaspoons salt; 6 oz dried rice noodles; 3 cups finely shredded iceberg lettuce (1/4 head)

The long noodles in this soup — representing longevity — are meant to be slurped up. In Chinese culture, cutting them would symbolize cutting one's life short.

This recipe requires a whole chicken for its rich broth and makes double the quantity necessary. Reserve 1/2 cup stock for the Broccoli Spears in Garlic Sauce and freeze the remainder. After setting aside the breast meat for the soup, save the rest of the chicken for another dish. The reserved cilantro leaves can be used for the Steamed Striped Bass with Ginger and Scallions.

Active time: 30 min Start to finish: 3 3/4 hr

Cooks' note:

To skim even more fat from stock (for a soup with less than 4 grams fat), cool, uncovered, then chill, covered, until fat solidifies, about 6 hours.

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