POACHED CHICKEN / ASIAN COCONUT MILK BROTH 🥥 RECIPE ⬇️  Chicken thighs gently poached in a fragrant coconut broth loaded with lemongrass, ginger and lime leaf. Comforting, quick to pull together, and the kind of thing you’ll want to make on repeat. I first saw a dish like this from @caitlinjesson and @modern_honey last year and I’ve been making variations of it ever since. Here’s the recipe: * Dice 2 banana shallots and add to a wide pan with a glug of oil. Add 2 bashed 2 lemongrass stalks, a large thumb-size piece of grated ginger, 5 grated garlic cloves, 5 kaffir lime leaves (or zest), and 3 red chillies. Sweat gently until the shallots are soft, don’t let them colour * Pour in 2 cans of coconut milk and 200ml chicken stock. Bring to a gentle simmer and let it steep for 10-15 minutes so the broth soaks up all the aromatics * Stir in 2 tbsp fish sauce and 2 tbsp palm sugar. Taste and adjust the seasoning — add more fish sauce or a pinch of salt if it needs it * Lower in 8 skinless, boneless chicken thighs. Keep the broth at a bare simmer (not a rolling boil, or the coconut milk can split) and poach until cooked through with no pink remaining (about 10-15 mins) * Remove the chicken * Off the heat, squeeze in the juice of 3 limes and taste again. Adjust with salt / fish sauce to taste * Serve with jasmine rice, ladle the broth generously over the top, and finish with coriander, thai basil, red chillies, sesame seeds and a drizzle of crispy chilli oil #food #chicken #asian #onepan #Recipe - @ed.cudlipp