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INGREDIENTS
Serves 4
2 cups homemade, unsalted, chicken stock (For how to make chicken stock, see my
Pork Stock video and sub chicken bones)
1.5 cup coconut milk
1 tsp salt
1 lb chicken thigh, bite-sized pieces
1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
10 15 rounds galangal
4-5 Kaffir lime leaves, roughly torn into big chunks
3-4 Chilies, bruised or cut into large pieces
1.5 2 Tbsp fish sauce
1 tsp Palm sugar
150g Oyster mushrooms
2-2.5 Tbsp lime juice
INSTRUCTIONS
Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for
20 minutes or until chicken is fork tender.
Add coconut milk, lemongrass, galangal, kaffir lime leaves, chilies, half the
fish sauce, and palm sugar. Simmer for 3-5 minutes to infuse.
Taste and add more fish sauce as needed. Turn off the heat and add lime juice.