Thai Style Chicken Pot au Feu

Name: Thai Style Chicken Pot au Feu
Yield: Serves 10
Ingredients: 50 g ginger, whole, split lengthways; 100 g lemongrass, whole, split lengthways; 50 g fresh galangal, whole, split lengthways; 2.5 kg chicken, oven ready; 3 litres water (for boiling); 1 g kaffir lime leaves; 500 g carrots, whole; 500 g onion, large, whole; 10 g red chilli, whole, split lengthways; 10 g coriander, fresh, coarsely chopped; 150 ml soy sauce; 31 Knorr chicken stock reduction; 250 g fresh button mushrooms, whole

Preparation info

Serves
10

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

2.5 kg chicken, oven ready
3 litres water (for boiling)
100

Side dish

Method

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.

Place the chicken and the all the herbs, less half the coriander, into the boiling water, bring back to the boil and