Chicken

Chicken broth, lemongrass, kaffir lime and ginger

Name: Chicken broth, lemongrass, kaffir lime and ginger recipe
Yield: 6
Ingredients: 270g ramen noodles; Sesame oil, to drizzle; 2 cups shredded red cabbage; 2 small zucchinis, cut into 2cm pieces; Thai basil leaves, toasted sesame seeds & pickled ginger, to serve; 1/2 cup (125ml) soy sauce; 1/4 cup (60ml) fish sauce, plus extra to taste; 1/4 cup (60ml) Chinese black (chinkiang) vinegar, plus extra to taste; 40g caster sugar; 1/4 cup (60ml) peanut oil; 6 x 350g chicken marylands; 1 large brown onion, cut into thick wedges; 6cm piece ginger, thinly sliced; 3 kaffir lime leaves, bruised; 2 lemongrass stalks, trimmed, bruised; 40g dried whole shiitake mushrooms; 1 1/4 cups (310ml) Chinese rice wine

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by Dominic Smith

Jan 01, 2020

The homemade chicken broth elevates this recipe, and can be frozen for up to 3 months in an airtight container.

270g ramen noodles
Sesame oil, to drizzle
2 cups shredded red cabbage
2 small zucchinis, cut into 2cm pieces
Thai basil leaves, toasted sesame seeds & pickled ginger, to serve

Seasoning

1/2 cup (125ml) soy sauce
1/4 cup (60ml) fish sauce, plus extra to taste
1/4 cup (60ml) Chinese black (chinkiang) vinegar, plus extra to taste
40g caster sugar

Chicken broth (makes approx. 2.5L)

1/4 cup (60ml) peanut oil
6 x 350g chicken marylands
1 large brown onion, cut into thick wedges
6cm piece ginger, thinly sliced
3 kaffir lime leaves, bruised
2 lemongrass stalks, trimmed, bruised
40g dried whole shiitake mushrooms
1 1/4 cups (310ml) Chinese rice wine

Method

1.

For the seasoning, combine all the ingredients in a bowl and set aside until ready to use.
2.

For the chicken broth, heat oil in a large heavy-based saucepan over medium-high heat. Pat chicken dry with paper towel and season liberally all over. Sear chicken, turning frequently, for 6-7 minutes until deep golden all over. Cook in batches if marylands are large. Add the remaining ingredients except the rice wine and cook, shaking the pan frequently, for 5-6 minutes until vegetables begin to brown. Add rice wine, scraping the bottom of the pan with a wooden spoon, then add seasoning mixture and pour in 3L water. Scatter over 2 tbs salt flakes and bring to the boil. Reduce heat to low and using a ladle, skim any impurities that rise to the surface. Simmer for 50-55 minutes, skimming impurities occasionally, until the chicken is cooked and very tender.
3.

Cook noodles according to packet instructions. Drain and rinse under cold running water then place in a bowl. Drizzle with sesame oil.
4.

Remove chicken from broth and place on a large plate until cool enough to handle. Shred chicken and reserve meat in a large bowl. Discard the skin and bones. Drizzle chicken with sesame oil.
5.

Increase heat to high and return broth to the boil. Boil rapidly for 15-20 minutes until you have about 2.5L of broth remaining. Strain broth through a fine sieve into a large heatproof jug, and return broth and mushrooms to the pan. Discard remaining solids. Return to the boil over high heat and stir in the cabbage and zucchini. Add as much or as little vinegar and fish sauce as you’d like.
6.

Divide the ramen noodles among bowls. Add shredded chicken and broth with zucchini and cabbage. Scatter with Thai basil and sesame seeds, and serve with Japanese pickled vegetables alongside.