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Lemongrass Chicken Sipping Broth

Warm, chicken broth tonic, infused with bright lemongrass to restore you - sip-by-sip.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Appetizer, Drinks, Side Dish, Soup
Cuisine Japanese, Vietnamese

Equipment

  • Stock pot
  • Broth Skimmer

Ingredients
  

  • 1 1/5 lbs Chicken breast
  • 8 cups Water give or take, adjust as needed
  • 3/4 tsp Sea salt
  • 3 Shallots
  • 2 Garlic cloves
  • 2 Lemongrass stalks pounded, crushed
  • 1 tbsp Fish sauce to taste
  • 1 tbsp Cilantro to garnish
  • 1 tbsp Green onion to garnish
  • 1 Sprinkle of white pepper

Instructions
 

  • Over medium heat, dry roast the aromatics - shallots, garlic, and lemongrass stalks until edges brown.
  • Add the roasted aromatics to a stock pot along with the chicken breast.
  • Add enough water to cover the ingredients, plus a couple inches to prevent overboiling. Bring to a nice simmer. Skim broth periodically.
  • Lower heat setting and cook for approximately 1 hour 30 minutes.
  • Remove the chicken and aromatics. Give the broth one final skim.
  • Let chicken breast cool a bit to hand shred.

Assembly

  • Add shredded chicken, a pinch of cilantro and green onion to a bowl.
  • Ladle the warm broth over the chicken and garnish. Enjoy!

Notes

  • For a stronger, bolder lemongrass flavor, add another stalk or two.
  • Add sliced chili for heat.
  • Use bone-in chicken for deeper broth. Count on spending more time skimming.
  • Keeps 3-4 days in the fridge; flavor deepens overnight.