Thai Herb Poached Chicken ไก่ต้มตะไคร้
Free range whole chicken poached in rich, flavoursome and floral stock. This easy, one pot dinner is deliciously Thai without much effort. The chicken is extremely moist, succulent and fragrant having benefitted from being poached, on low heat, in medicinal and perfumed Thai herbs. I am serving it with rice and some homemade hot sauce. But this is a tasty soup that can be ladle over rice, noodles or pasta. Any left over poaching liquid can be kept for soups, risottos or paellas.
In a large stock pot, put in
-4.5litres water,
-3 stalks sliced lemongrass,
-2 cloves crushed garlic,
-3-4 kaffir lime leaves,
-5-6 coriander sprigs,
-4 shallots,
-3 sliced carrots,
-2 stalks celery,
-1tsp sea salt,
-3tbsp fish sauce.
-1 chicken stock cube.
Bring up to the simmer, add
-1.8kg free range chicken.
Cover with a lid.
Leave to simmer gently for 1 hour.
Turn the heat off.
Let the chicken continue to cook in the residual heat for another 30 minutes.
When cooled enough to handle.
Carve into portions.
Spoon over poaching stock.
Serve with the hot sauce.
Sauce:
-2cm ginger, finely chopped,
-2 cloves garlic finely chopped,
-10 chillies (adjust according to your taste),
-1tsp palm sugar or brown sugar,
-6tbsp fish sauce,
-juice of 1 lime,
-1tbsp chopped coriander.
Combine the above ingredients in a bowl. Adjust seasoning to balance the flavour. Leave aside (the sauce tastes better if you leave it to sit for a couple of hours).
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