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Drunken Chicken


Serves 6

Whole chicken poached in lime and lemongrass broth served with brocollini and Asian style mushrooms.

Per serving: 1916.5kj (456.3cal); 10.3g total fat (2.4g saturated fat)


You’ll need

1.7gm whole chicken – skin removed (removing the skin doesn’t take long)
2 stalks lemongrass, folded or cut in half and bruised
4 double kaffir lime leaves (8 leaves in total)
6 garlic cloves, bruised
4 stalks coriander, leaves removed for garnish, stalks and roots washed well
½ cup dark soy sauce
¼ cup fish sauce
1 cup shaoxing wine (or dry sherry)
3 tbsp palm sugar or brown sugar
12 brocollini stalks
500gms enoki mushrooms
250gms black fungus (black scallop shaped mushrooms that have the most amazing texture) – optional

Let’s go

Place chicken in a large pot or saucepan along with all other ingredients (except brocollini, enoki and black fungus mushrooms) and cover with water. Turn on heat and bring to a gentle simmer. Cook for 1 hour. If the chicken isn’t fully covered by liquid, turn carefully using tongs after 30 minutes.

Remove chicken from broth and allow chicken to rest for 10 minutes in warm place before carving. While chicken is resting, cook the brocollini and black fungus mushrooms in the broth. Throw in the enoki at the last minute to soften. Serve chicken and vegetables with a good splosh of stock.

Don’t throw the remaining stock away – it’s too gorgeous. Save it for other Asian inspired dishes – stirfrys, curries and laksas or just a cup of restorative broth when you feel under the weather. Freeze it in one cup batches and you’ll be so glad you did.

Why it’s good for you
Drunken chicken is poached in all sorts of gorgeous aromatics so there’s no fat added. I’ve taken it one step further and removed the skin because you just don’t need it when poaching. The flavours in this dish are beautiful and it’s just so easy to cook. Fantastic for any night of the week.
Per serving: 1916.5kj (456.3cal); 10.3g total fat (2.4g saturated fat); 4.8g fibre


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