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Crispy Chicken in Lemongrass Broth
Ingredients
  • 1.5 litres Chicken Bone Broth
  • 5 cm piece of ginger, sliced
  • 4 lemongrass stems, pale part only, bruised and halved
  • 4 coriander roots, washed and trimmed, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 kaffir lime leaves, torn
  • 1 tablespoon fish sauce, plus extra if needed
  • 2 bunches of choy sum (about 400g), trimmed
  • Crispy chicken
  • 4 boneless chicken thighs, skin on
  • sea salt
  • 1 tablespoon coconut oil or good-quality animal fat
  • subheading: To serve:
  • a few coriander sprigs
  • 1 large handful of bean sprouts
  • 1 to 2 long red chillies, thinly sliced
  • lime cheeks
Steps
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