Poached Lime and Lemongrass Chicken

I like to have shredded cooked chicken on hand for soups, sandwiches or salads. I’ll do this every now and then and it last for ages. Great for when you’re busy and just want something prepared in advance. It’ll freeze well too.

For the lime leaves, get it form an Asian super market. Seems it’s 10 times the price everywhere else you go.

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Fill a big pot with water, chicken stock, salt and pepper, lots of limes leaves and dried lemon grass, lemon rind and lemon juice of 1 lemon, the stalks of a big bunch of coriander, but don’t add the leaves, they get a bit over cooked. I usually add some turmeric and sesame oil as well.
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Add you whole chicken, skin and all into the pot and bring to the boil.
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Turn the heat down and simmer for about 1 hour. Once cool enough, take the chicken out, drain it over the sink using tongs. Let it cool on a plate. Once cool, I put on some plastic gloves and remove all the skin and the bone and fatty bits and throw it away. The shred the chicken off the bones, it falls away easily. Throw the bones away, then sort of break up all the chicken meat into a plastic container. This keeps for about a week in the fridge. The taste is unbelievable. All lime and lemongrass permeates through the chicken. It’s lovely. Now you can use it on top of salads, in soups, sandwiches, rolled up in rice paper, tossed through pasta with herbs, or added to a stir fry. 

 

 

 

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