Thai Style Chicken Pot au Feu


Preparation info

  • Serves


    • Difficulty


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About


  • 2.5 kg chicken, oven ready
  • 3 litres water (for boiling)
  • 100 g lemongrass, whole, split lengthways
  • 50 g fresh galangal, whole, split lengthways
  • 50 g ginger, whole, split lengthways
  • 10 g red chilli, whole, split lengthways
  • 1 g kaffir lime leaves
  • 10 g coriander, fresh, coarsely chopped
  • 500 g onion, large, whole
  • 500 g carrots, whole
  • 250 g fresh button mushrooms, whole
  • 31 Knorr chicken stock reduction
  • 150 ml soy sauce


    Advance Preparation

    Wash and trim the chicken of excess fat, remove the wishbone. Blanch the chicken in boiling water for two minutes to remove and congeal protein to prevent the liquor clouding.

    1. Place the chicken and the all the herbs, less half the coriander, into the boiling water, bring back to the boil and simmer slowly for two hours.
    2. Add the whole carrots, onions and mushrooms and simmer gently for one hour or until the vegetables are tender.
    3. Remove the chicken, allow to cool slightly and with a carving fork and knife, shred the chicken into large pieces. Remove the whole vegetables and coarsely slice them, except the mushrooms.
    4. Drain the chicken broth through a fine chinois into a clean pot, add the KNORR Chicken Stock Reduction and soy sauce, whisk in and add the chicken and sliced vegetables.
    5. Add the remaining coriander and serve as a hearty soup with chunks of granary bread.

    Handy Hint

    Use corn-fed chicken or guinea fowl for more flavour.