Pan-Asian Chicken Broth
4 servings
30 minutes
Pan-Asian chicken broth is a fragrant dish that combines the traditions of Eastern cuisine. Its delicate flavor unfolds thanks to the harmonious blend of chicken meat, sweet carrots, and exotic lemongrass. Heat and depth are added by chili pepper, while aromatic black pepper provides spicy notes. This broth warms and awakens the palate, leaving a light citrus aftertaste. The recipe's origins trace back to Pan-Asian gastronomy, where the freshness of ingredients and balance of aromas take center stage. The broth can be served as a standalone dish or used as a base for soups and noodles. It is perfect for a light dinner or a warming snack on a cool day. Rich, nourishing, and spicy — it is the true embodiment of comfort in a bowl.
1
Cut the chicken in half.
- Poussin (spring chicken): 600 g
2
Put the chicken in the pot.
- Poussin (spring chicken): 600 g
3
Cover the chicken with water. Put it on high heat.
- Poussin (spring chicken): 600 g
4
Clean the carrot.
- Carrot: 80 g
5
Chop the carrot coarsely. Prepare lemongrass and chili.
- Carrot: 80 g
- Lemongrass: 30 g
- Chili pepper: 1 piece
6
Bring the broth to a boil. Remove the foam.
7
Add vegetables and pepper. Reduce the heat. Cook for 30 minutes without allowing it to boil.
- Carrot: 80 g
- Lemongrass: 30 g
- Allspice berries: 5 piece
8
Salt to taste.
- Pink Himalayan salt: to taste
9
Remove the chicken from the broth and shred it.
10
Transfer the chicken to a deep dish. Add the strained broth and serve. You can season with chili flakes to taste.
- Chili flakes: to taste
