Ingredients
Serves: 4
Time: 35 minutes
- 1.5ltrs good chicken stock
- 2 inch piece of fresh ginger
- 2 lemongrass stalks
- 1 lime, juice and peeled zest
- 2 - 4 Thai Birds Eye chillies - depending on your spice tolerance!
- 50ml fish sauce, plus extra to season
- 3 cloves garlic
- pinch ground turmeric
- 6 chicken thighs, cut into bite sized pieces
- 500g cooked white rice
- pinch white pepper
- 2 tbsp light soy sauce
- 1 red onion
- Sesame oil, to serve
- Handful of coriander leaves
- Handful of mint
Method
- First, get the chicken stock into a pan. Slice half of the ginger, chilli and lemongrass and add to the pot. Peel the zest off a lime then bring to a boil, and season with the 25ml of the fish sauce. Turn down to a simmer whilst you prepare the rest of the dish.
- Finely chop the remaining ginger, chilli and lemongrass and place into a bowl. Grate in the garlic and add the remaining fish sauce. Chop the chicken thighs into inch pieces and add to the bowl along with a pinch of turmeric and mix everything together.
- Get a wok over a high heat and add the oil followed by the chicken pieces. Cook, stirring, until the chicken is golden brown and cooked through.
- Scoop the aromatics from the broth and discard then add the rice to the broth and warm through for at least 5 minutes.
- To finish, slice the red onion finely and season the broth with some white pepper, soy sauce, sesame oil, lime juice and some extra fish sauce if needed.
- Add the rice and broth to your bowls then top with the chicken, followed by the sliced onions. Garnish with extra sliced red chillies, if you can handle them!, and lots of coriander and mint.
