Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 cups water
- 1 1/2 pounds chicken parts (preferably 1 whole leg and 1 whole
- 1 stalk lemongrass bulb split
- 2 garlic cloves smashed
- 2 tbsp fish sauce
- 4 tsp salt
- 2 tsp sugar
- 1/4 cup fresh lime juice (1-2 limes)
- 2 scallions cut diagonally into 1 inch pieces
- 1 handful of fresh Thai basil (plain basil ok) coarsely chopped
- 1 Bird's eye chilies thinly sliced
Preparation
Boil water in a small stockpot and add the chicken, lemongrass, and garlic. Return to a boil and skim the surface thoroughly. Reduce heat to a simmer, partly covered, until the chicken is tender, 25 to 30 minutes. Add the fish sauce, salt and sugar.
Remove the chicken and set aside on a plate. Cool until you can shred the meat from the bones with your fingers. Return the meat to the pot.
Remove the lemongrass from the broth and discard. Stir in the lime juice, scallions and basil. Serve immediately with sliced chilies and more fish sauce on the side.
Note that Cambodians fish out all of the solids and eat them "dry" with rice and more fish sauce and then eat the broth separately.
