Chicken fricassee Bangkok

Ingredients

Directions

1. 1

   Clean or peel, wash and chop the soup greens. Peel and halve the onion. Peel ginger and chop finely. Remove the outer leaves from the lemongrass, cut the stalks lengthwise and beat flat. Clean the chilli, cut lengthwise, remove seeds, wash and cut into rings. Wash the coriander and shake dry

2. 2

   Place the soup vegetables, onion, ginger, lemon grass, chilli, 3-4 stems of coriander, possibly with roots and about 1 teaspoon salt in a large pot. Wash and add the meat. Add approx. 1.5 l water so that the meat is covered. Bring to the boil, cover and simmer for about 45 minutes. Now and then skim off the resulting foam

3. 3

   In the meantime peel, wash and slice the carrots. Wash the asparagus and cut off just the ends

4. 4

   Cook the rice in a good 400 ml of boiling salted water according to the package instructions

5. 5

   Lift the meat out of the stock and let it cool down a little. Remove any coriander stalks and lemon grass. Measure out 600 ml stock, use the rest for other purposes (e.g. freezing). Bring 600 ml stock to the boil, except for 4 tbsp. and coconut milk in a saucepan. Stir starch and 4 tbsp. stock until smooth, add to boiling stock. Bring to the boil and simmer for 2 minutes. Cook carrots for about 6 minutes, asparagus for about 3 minutes

6. 6

   Remove the meat from the skin and bones and tear or cut it into bite-sized pieces. Add to the sauce and heat. Season to taste with salt. Serve with rice. Remove the leaves from the rest of the coriander and sprinkle over the rice