Slow cooker recipes

Asian chicken pot au feu

asian chicken pot au feu



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.


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