Asian-inspired pot-au-feu

Name: Asian-inspired pot-au-feu
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1.5 kg (3 lb 3 oz) chicken, cut into 8 joints; 4 cm (1½ in) piece of root ginger, peeled and thinly sliced; 1 litre (1¾ pints/4 cups) white chicken stock; 8 spring onions (scallions), cut into 2.5cm (1in) lengths; 2 carrots, thinly sliced; 60 ml (2 fl oz/¼ cup) Shaoxing rice wine; 8 spring onions (scallions), cut into 2.5cm (1in) lengths; 4 star anise; 2 stalks of lemongrass, finely chopped; 50 g (1¾ oz) dried Chinese black mushrooms, soaked in warm water for 1 hour, then drained and shredded; 1 x 400 g (14 oz) can water chestnuts, rinsed, drained and sliced; 1 tbsp ketchup manis (Indonesian sweet soy sauce); 1 tbsp ketchup manis (Indonesian sweet soy sauce); 50 g (1¾ oz/1⅔ cups) coriander (cilantro) leaves; 1 large skinless duck breast; 100 g (3½ oz/3⅓ cups) baby spinach; 1 tbsp fish sauce (nam pla); 1 tbsp fish sauce (nam pla)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Pot-au-feu - literally ‘pot on the fire’ - consists of chunks of meat and vegetables simmered for hours in a tasty broth. Since Asians, and especially the Chinese, are famous for their fragrant broths, the idea came to me to create this Asian-inspired pot-au-feu. It is simple and delicious, and most certainly a dish to enjoy on a cold winter’s night.

Ingredients

Asia
China
Winter

Ingredients

Method