1 whole(s) chicken (3 to 3 1/2 pounds), rinsed, neck and gizzards removed
1 piece(s) (6 inches) fresh ginger, unpeeled, cut into 1-inch segments
1 onion, unpeeled, cut into quarters
3 carrots, unpeeled, cut into thirds
3 stalk(s) celery, cut in half
1 stalk(s) lemongrass, leaves trimmed and base smashed
4 kaffir lime leaves (fresh or frozen)
1 serrano or bird chili
2 limes, halved
1 bunch(es) cilantro stems (leaves reserved, for garnish)
2 tablespoon(s) salt, plus more to taste
Reserved cilantro leaves (about 1 cup)
1/2 cup(s) finely diced red onion
2 small chilies, thinly sliced crosswise
2 limes, cut into small wedges
1 cup(s) bean sprouts

whole(s)

chicken (3 to 3 1/2 pounds), rinsed, neck and gizzards removed
1

piece(s)

(6 inches)

fresh ginger, unpeeled, cut into 1-inch segments
1

onion, unpeeled, cut into quarters
3

carrots, unpeeled, cut into thirds
3

stalk(s)

celery, cut in half
1

stalk(s)

lemongrass, leaves trimmed and base smashed
4

kaffir lime leaves (fresh or frozen; see Tips & Techniques)
1

serrano or bird chili
2

limes, halved
1

bunch(es)

cilantro stems (leaves reserved, for garnish)
2

tablespoon(s)

salt, plus more to taste
Reserved cilantro leaves (about 1 cup)
1/2

cup(s)

finely diced red onion
2

small

chilies, thinly sliced crosswise
2

limes, cut into small wedges
1

cup(s)

bean sprouts