Hot And Sour Chicken And Lemongrass Broth Allegra Mcevedy Recipes

HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS

Steps:

• To a medium size cooking pot, add chicken broth, ginger and brown sugar.
• To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
• Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
• Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
• With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
• Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
• While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
• Juice both limes to measure 3 tablespoons of juice and set aside.
• When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
• At this time, strain broth and return to cooking pot. Discard any solids.
• Add shredded chicken into the cooking pot.
• Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
• Bring soup back to a simmer and sprinkle with cilantro.
• Serve immediately.
• In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.

HOT AND SOUR CHICKEN AND LEMONGRASS BROTH (ALLEGRA MCEVEDY)

Steps:

• 1 In a medium-size saucepan, sweat the shallots gently in half of the oil. Keep the lid on to soften - but not colour - them. 2 Meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste. 3 Stir the paste into the shallots and fry for a couple of minutes before pouring in 1.2 litres of boiling water. 4 Add the chicken breast. Once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size). 5 Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered. 6 Season the broth with lime juice and fish sauce until sharp and slightly salty. 7 In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together. 8 Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through. 9 Serve in bowls topped with a handful of the crunchy, fresh vegetables.