Lemongrass-Aromatic Spices Braised Chicken
  • Olive oil- 2 tbsp
  • Carrot, diced- 3 large
  • Celery, diced- 3 stalks
  • Onion, diced- 2 large
  • Lemon grass, stalks smashed- 3 stalks
  • Ginger, chopped - 3 inch slice
  • Turmeric powder- 1 tsp
  • Whole black pepper corns- 1 tsp
  • Star Anise- 2
  • Ground pepper- ¼ tsp or as required
  • Thai red chili, halved - 2
  • Water- 3 cups
  • Chicken leg and thigh piece- 4 (or use any chicken pieces)
  • Salt- to taste
  1. I used chicken leg and thigh pieces, I removed the skin and the fat on it. You could keep the skin if you prefer.
  2. Heat a large pan or soup pot, add olive oil.
  3. Add the veggies: carrots, celery and onions, saute for a minute.
  4. Dice the white part of the lemon grass at the bottom end.
  5. Using a rolling pin slightly smash the lemongrass to release the flavor in it.
  6. Add the lemon grass and ginger to the veggies, saute for a minute.
  7. Now, add turmeric powder, pepper corns, star anise, chilies and ground pepper, combine well.
  8. Add water and salt to taste.
  9. Let the water come to a boil.
  10. Gently drop the chicken into the water.
  11. Cover and cook on low heat for about 40 minutes till the chicken has cooked well.
  12. After 40 minutes, open the lid and check the chicken with a fork, if it's fork tender it's cooked well.
  13. Taste the soup and add salt or ground pepper if needed.
  14. While serving, ladle the soup along with the veggies into a large bowl plate and place the chicken in the soup.
  15. Enjoy while it's warm and experience the magic!
•If you have daikon (white radish) add that too.
•You could use chicken stock instead of water, use low sodium stock.
•Make sure to cook in a large pot.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/lemongrass-aromatic-spices-braised-chicken/