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Asian chicken broth

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 14
Servings 4
Time 15


  • 1.25
    chicken stock made with 2T (30 ml) stock powder
  • 1
    lemon grass stalk, cut into 3 and bruised
  • 1
    bunch spring onions, sliced on the slant
  • 6
    dried lime leaves
  • 2
    cloves garlic, sliced
  • 1 to 2 chillies, slit and left whole
  • 4
    slices unpeeled fresh ginger
  • 5
    brown sugar
  • 4
    skinless chicken breast fillets, cubed
  • 45
    fish sauce
  • juice of 1 lemon or 2 to 3 limes
  • 5
    sesame oil (optional)
  • 125
    fresh coriander, finely chopped
  • milled black pepper


Place stock, lemon grass, spring onions, lime leaves, garlic, chilli, ginger and sugar into a large pot and bring to the boil.
Reduce heat and simmer for 10 minutes. This will infuse all the flavours. Add cubes of chicken and simmer for about 10 minutes or until chicken is cooked through.
Stir in fish sauce, lime or lemon juice, sesame oil and coriander, season and serve.

Read more on: poultry  |  slow cook

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