Name: Herb simmered chicken
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1.5 litre (6 cups) salt-reduced chicken stock; 2 tablespoon fish sauce; 1/4 teaspoon ground white pepper; 2 teaspoon white sugar; 1 bunch coriander, well rinsed; 1 stick lemon grass, trimmed, bruised; 3 (300g) sticks celery, sliced on the diagonal; 2 bunch baby (dutch) carrots, trimmed, scrubbed; 6 bunch green onions (green shallots), cut into 4cm lengths; 1.5 kilogram chicken, cut into 8 pieces or 4 chicken breast supremes (see test kitchen tip); 1 cup loosely packed fresh thai basil leaves; 1 cup loosely packed fresh vietnamese mint leaves; 2 cup (60g) bean sprouts, trimmed

Herb simmered chicken

Warm, comforting and flavoursome - this herb simmered chicken is a dish the whole family will love! Perfect for dinner any night of the week.

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1.5 litre (6 cups) salt-reduced chicken stock

2 tablespoon fish sauce

1/4 teaspoon ground white pepper

2 teaspoon white sugar

1 bunch coriander, well rinsed

1 stick lemon grass, trimmed, bruised

3 (300g) sticks celery, sliced on the diagonal

2 bunch baby (dutch) carrots, trimmed, scrubbed

6 bunch green onions (green shallots), cut into 4cm lengths

1.5 kilogram chicken, cut into 8 pieces or 4 chicken breast supremes (see test kitchen tip)

1 cup loosely packed fresh thai basil leaves

1 cup loosely packed fresh vietnamese mint leaves

2 cup (60g) bean sprouts, trimmed

Method

1.Bring the stock and 3 cups water to the boil in a large saucepan. Stir in the fish sauce, pepper and sugar.

2.Remove the stems and roots from the coriander and add to the pan with the lemon grass, celery, carrots and onions. Reduce heat to low; simmer, covered, for 10 minutes.

3.Add chicken pieces; bring to a simmer. Reduce the heat to low; simmer, uncovered, for 2 minutes. Cover with a lid, remove from heat and stand for 40 mins.

4.Season broth to taste; discard lemon grass and coriander stems. Divide chicken, vegetables and broth between four large bowls. Serve with basil, mint, some of the remaining coriander leaves and sprouts.

Not suitable to freeze or microwave. Test Kitchen tip: Cut the whole chicken into 2 drumsticks, 2 thighs, 2 half breasts and 2 wings with a little of the breast meat attached. Or, you can buy 8 of your favourite chicken pieces, with or without skin. Chicken supremes are half breast fillets with the skin on and up to the first joint of the wing. They are available from specialty chicken shops; you may need to order them in advance.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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