Chicken in the Pot, Thai style
Serves 4.
5 cups chicken broth
4 slices ginger, smashed
4 kaffir lime leaves
1 or 2 fresh chillies, left whole
2 stalks lemongrass
3 lb (1.5 kg) chicken
2 carrots, peeled and cut into half-inch rounds
3 leeks, white part, washed and halved
8 garlic cloves, peeled
4 oz (100 gr) of green beans, topped and tailed
2 zucchinis, thickly sliced
4 Chinese mushrooms, soaked in hot water for 20 minutes
or 4 fresh shiitake mushrooms, stalks removed
2 tbsp lime juice
2 tbsp fish sauce
black pepper
2 tbsp chopped fresh coriander/cilantro
Simmer chicken broth, ginger, kaffir
lime leaves chillies and lemongrass
for 5 minutes.
Discard all but 2 inches (5 cm) of
lemongrass root, cut in half, smash
and place in chicken cavity.
Add chicken breast, side up, to stock.
Add carrots, simmer 15 minutes, turn
chicken over, add leeks and garlic,
simmer 20 minutes longer.
Turn chicken breast side up again, add
green beans, zucchinis and Chinese mushrooms,
simmer a further 15 minutes.
Remove chicken and vegetables, keep warm.
Season broth with lime juice, fish sauce
and pepper to taste.
Discard ginger.
Skin and cut up chicken, discarding backbone.
Place on platter with vegetables.
Sprinkle with coriander.
Vary the vegetables to suit your taste,
making sure the hard ones go into the pot
at the beginning of cooking, the more
delicate toward the end.
Use one can of low-salt chicken broth and
make up the rest with water or use good
quality stock cubes.
Serve soup separately and pour Spicy Lime
Sauce over chicken.
~~~~ Spicy Lime Sauce
1 tsp garlic, chopped
1 tsp Chinese chili sauce
1 TBS fish sauce
1/4 cup water
3 TBS lime juice
1 TBS brown sugar
2 TBS grated carrot
2 TBS chopped fresh mint
Whisk together garlic, chili sauce,
fish sauce, water, lime juice
and brown sugar.
Stir in carrot and mint.
Serve with chicken.
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