Main ingredients
- Meat
Ingredients
Method
Ingredients
- 1 whole bulb fennel, roughly chopped
- 1 x 5cm piece fresh ginger, peeled and chopped
- 4 cloves garlic, peeled
- 2 chillies chopped
- 4 baby onions or shallots, peeled and quartered
- 2 tablespoons coconut oil
- 4 kaffir lime leaves
- 1 whole free range chicken
- 3 star anise
- 1 tablespoons peppercorns
- 2 - 3 cans coconut milk
- 4 tablespoons soy sauce
- 2 teaspoons fish sauce
Coriander oil:
- 30g coriander
- zest of 1 lime
- 1 clove garlic, crushed
- Macadamia or avocado oil
Serve with:
- Grilled lime rounds,
- Freshly sliced red chilli
- Baby Purple kalettes
- Toasted sesame seeds
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Method
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1Add the fennel, ginger, garlic, chilli and onions to a food processor and pulse until a smooth paste forms. Add it to your Le Creuset signature round casserole with 2 tablespoons coconut oil over a low to medium heat and gently fry stirring occasionally for 5 minutes until it starts to brown lightly.
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2Add the kaffir lime leaves, star anise and peppercorns, then the chicken and top up with water until it covers the chicken. Gently Simmer for 40 - 45 minutes with the lid on over a medium to low heat to cook the chicken.
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3Remove the chicken carefully and leave aside wrapped up in tinfoil as it rests. Turn up the heat and let the broth come to a fast simmer add the coconut milk and soy sauce and reduce slightly for 30 minutes.
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4Remove from the heat and adjust the seasoning as you like, add a dash of fish sauce and strain the broth in a fine sieve, before returning the back to the signature casserole.
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5For the coriander oil, blanch the coriander in a small saucepan of boiling water for 5 seconds until just wilted and electric green, plunge into ice water to keep the colour. Drain on kitchen towel to get rid of any excess liquid.
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6Add to a food processor or blender with the lime zest and garlic, cover with a third of macadamia or avocado oil and blend until smooth and vibrant green. Add a squeeze of lime or season if you like.
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7Remove and discard the skin from the chicken before serving. Shred the chicken into individual bowls and enjoy with the broth.
