This is a quick and easy way of achieving those beautifully cleansing flavours of Asia that won’t take long and can be served up to family or to guests.
1 free range or organic whole Chicken
1 stem of Lemongrass - bash it a bit to release the flavour with the back of a knife
Fresh Ginger - about 2-3 inch, roughly sliced.
Soy sauce or Tamari - about 3 tbls
1 - 2 tbls Lemongrass and Ginger Tea (not mandatory, but works well) wrapped in muslin or other cloth and tied.
large pinch Salt (I use Celtic salt for more flavour and nutritional value)
Place these ingredients in a pot deep enough to hold the chicken and fill with enough water to cover the chicken and slowly bring to boil, reduce to a very gentle simmer, cover and cook for approx 40 minutes.
Make a sweet soy sauce by placing approx 1/3 cup soy or tamari sauce in a small pot with approx 3-4 tablespoons of brown sugar. Bring to boil, make sure all sugar has dissolved and then set aside to serve with chicken. Alternatively you can purchase good quality Kecap Manis instead.
Put some Jasmine rice on to steam.
Once the chicken is cooked, place some rice in a bowl or on a plate adding slices of the poached chicken. I then drizzle over some of the broth to add more flavour and moisten the rice.
Then you can serve with some steamed greens (Broccolini works well) and/or all of the following ingredients:
Sliced cucumber, bean shoots tossed in a little toasted peanut oil, chilli, sweet soy and some of the broth in a bowl or cup to accompany your meal.
Voila! Easy!
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