Laotian Chicken Broth with Aromatic Herbs

Ingredients

• 1,5 kg Whole chicken (thigh and drumstick) (Cut into medium-sized pieces)
• 200 g Precooked poultry gizzards (Already cooked or confit)
• 2 stalks Lemongrass (Remove the tough part and the root, finely chop the tender part)
• 6 leaves Kaffir lime leaves (Roughly torn)
• 30 g Fresh galangal (Sliced into 0.5 cm rounds)
• 2 units Shallots (Finely minced)
• 200 g Button mushrooms (Remove stems and slice)
• 2 units Tomatoes (Cut into quarters)
• 1 unit Lime (Juice of one quarter lime for the broth, the rest for garnish)
• 2 tbsp Fish sauce (nuoc mam) (Unfiltered, adjust to taste)
• 1 tsp Chili powder (Adjust to desired spiciness)
• 100 g Sticky rice (sushi rice) raw (Dry toasted in a pan before use)
• 30 g Fresh cilantro (Coarsely chopped)
• 30 g Scallions (chives) (Finely sliced)
• 1 unit Cucumber (Thinly sliced rounds for garnish)
• 8 leaves Salad leaves (lettuce or roselle) (To serve as edible spoon)

Instructions

1. Prepare the aromatics

   Remove the tough part and the root of the lemongrass stalks, keep the tender part about 15 cm, finely chop. Tear the kaffir lime leaves. Slice the galangal into 0.5 cm rounds.

   Time: PT10M

2. Cut the vegetables and herbs

   Finely mince the shallots, slice the mushrooms into strips, the tomatoes into quarters, the cucumber into thin rounds, coarsely chop the cilantro and scallions.

   Time: PT5M

3. Prepare the chicken

   Cut the chicken into medium-sized pieces (thigh, drumstick, breast if desired).

   Time: PT5M

4. Boil the base broth

   Place the pot over high heat, add 2 L water, the chicken pieces, lemongrass, kaffir lime leaves, galangal, 1 tsp salt. Bring to a boil.

   Time: PT10M

   Temperature: 100°C

5. Simmer the broth

   Reduce the heat, let gently simmer for 30 minutes. The chicken should be tender and the flavors well infused.

   Time: PT30M

   Temperature: 90°C

6. Strain and slightly cool

   Remove the chicken pieces and aromatics with a slotted spoon, strain the broth through a fine sieve. Let rest 10 minutes for the liquid to stabilize.

   Time: PT10M

7. Season the broth

   Return the strained broth to the pot, add mushrooms, tomato quarters, 2 tbsp fish sauce, the juice of a quarter lime and 1 tsp chili powder. Adjust salt if needed.

   Time: PT5M

   Temperature: 90°C

8. Incorporate the garnishes

   Add the cooked chicken pieces, precooked gizzards, cilantro, scallions, chopped lemongrass and toasted sticky rice. Stir gently.

   Time: PT5M

   Temperature: 90°C

9. Plating and serving

   Pour the hot broth into bowls, arrange a few cucumber rounds and a lettuce leaf in each bowl. Serve immediately with cooked sticky rice on the side.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g