Recipe Archives->Asian Sea->Thai Chicken Pot

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
pepper 
2 tbsp chopped fresh coriander

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 tbsp. fish sauce
1/4 cup water
3 tbsp. lime juice
1 tbsp. brown sugar
2 tbsp. grated carrot
2 tbsp. chopped fresh mint

Whisk together garlic, chili sauce, fish sauce, water, lime juice
and brown sugar.  Stir in carrot and mint. Serve with chicken.

Printable version: thai-chicken-pot.txt.