Name: Asian chicken pot au feu
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 4 litre (16 cups) water; 1.5 kilogram chicken; 2 clove garlic, bruised; 2 carrots (360g), halved, quartered lengthways; 10 centimetre stick fresh lemongrass (20g), bruised; 2 fresh kaffir lime leaves; 2 centimetre piece galangal (10g), sliced thinly; 2 fresh long red chillies, halved lengthways; 1 teaspoon sichuan peppercorns; 1/2 teaspoon five-spice powder; 1/4 cup (60ml) mirin; 1/2 cup (125ml) soy sauce; 1/3 cup (80ml) kecap manis; 350 gram broccolini, chopped coarsely

Ingredients

4 litre (16 cups) water

1.5 kilogram chicken

2 clove garlic, bruised

2 carrots (360g), halved, quartered lengthways

10 centimetre stick fresh lemongrass (20g), bruised

2 fresh kaffir lime leaves

2 centimetre piece galangal (10g), sliced thinly

2 fresh long red chillies, halved lengthways

1 teaspoon sichuan peppercorns

1/2 teaspoon five-spice powder

1/4 cup (60ml) mirin

1/2 cup (125ml) soy sauce

1/3 cup (80ml) kecap manis

350 gram broccolini, chopped coarsely

Method

1.Bring the water to a boil in large deep saucepan. Add chicken, garlic, carrot, lemongrass, lime leaves, galangal, chilli, peppercorns, five-spice, mirin, sauce and kecap manis; return to a boil. Reduce heat; simmer, uncovered, 1 hour, skimming fat from surface occasionally.

2.Remove chicken; strain broth through muslin-lined sieve into large bowl. Reserve carrot; discard remaining solids. Cover chicken and carrot to keep warm. Return all but 2 cups of the broth to same saucepan; bring to a boil. Cook broccolini in large saucepan of boiling broth, uncovered, until just tender; drain over large bowl. Reserve broth for another use.

3.Meanwhile, place the 2 cups of broth in small saucepan; bring to a boil. Boil rapidly, uncovered, until reduced to 1 cup.

4.Serve chicken with carrot, broccolini and reduced broth.

Kaffir lime leaves are sold fresh, dried or frozen. The dried leaves are less potent so double the number called for in a recipe if you substitute them for fresh leaves.
Note

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