Thai Chicken Broth - Free
ThHis is a bit of effort but tastes AMAZING!
Fry Light
6 Chicken portions (eg 3 drumsticks, 3 thighs), no skin
3 pints Chicken stock (2 cubes)
1 stalk Lemon grass, bruised and cut long-ways
4 garlic cloves
4 kaffir lime leaves
1.5" fresh ginger, peeled and sliced
Heat the Fry Light in a heavy bottomed pan. Add the chicken portions and turn regularly until browned.
Add the chicken stock, lemon grass, garlic, lime leaves and ginger.
Bring to the boil, then reduce to a simmer.
Cover and simmer for around 20 minutes, until chicken is tender.
Remove the chicken and set aside until cool enough to remove the meat from the bones. Discard the bones.
Remove the rest of the ingredients (retaining the stock in the pan) with a slotted spoon and discard.
Chicken stock (from above)
Chicken (from above)
1 red chilli, sliced finely
2 garlic clove, sliced finely
1/2 " fresh ginger, sliced into fine matchsticks
8 fine (green) beans, sliced into 1" lengths
1 tbsp fresh coriander, chopped roughly
Add the meat (roughly chopped) back into the stock, along with the chilli, garlic, ginger and beans. Bring up to the boil and simmer for 3-5 minutes until the beans have softened and the chicken is thoroughly heated through. Add the fresh coriander and serve.