Saturday, 22 December 2012
Spicy Chicken Stock.
In a large pan of water add chicken (I used thighs), crushed garlic, sliced ginger, chillies, chopped carrots, quartered shallots (skin on), spring onion tops, lemon grass (bruised), corriander stalks and various spices - I used cardomon pods (crushed), whole pepper corns, corriander seeds, fennel seeds, but any combination that you have or takes your fancy will do.
Bring to the boil and reduce heat and simmer preferably on a heat disperser for an hour or so and leave to cool. Add a dash of thai fish sauce.
Remove the chicken thighs for use later and drain the stock.