White-cooked chicken with green curry sauce

Name: White-cooked chicken with green curry sauce
Cuisine: Australian
Ingredients: 1 bunch Chinese celery/kun choy or plain celery; 200 g/6½ oz small spinach leaves, washed; 1 bunch Chinese celery/kun choy or plain celery; 1 bunch Chinese celery/kun choy or plain celery; 250 ml/8 fl oz coconut milk; 3 slices ginger; 2 teaspoons fish sauce; 8 teaspoons Green Curry Paste; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 1 teaspoon freshly ground white pepper; 1 X 1.8 kg/4 lb free-range chicken; 2 green onions/scallions; 2 green onions/scallions; 3 litres/96 fl oz White Chicken Stock; 1 teaspoon sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

3 litres/96 fl oz White Chicken Stock
1 teaspoon se

Oceania
Australia
Main course
Gluten-free

Method

Heat stock to boiling point in a large pot. Rub salt and pepper into skin and cavity of chicken and stuff green onions and ginger into cavity. Tie legs together with string.
Place trussed chicken into hot stock, turn off heat and leave to cook slowly in the stock for 1 hour. Check thigh joint with a skewer — if juices run pale pink, the chicken is ready. If not