Steamed Chicken Leg in Fragrant Chinese Broth

Serves 4
Created by Broad Stripe's chef

A fresh new dish full of flavour

Ingredients:

• 4 each Chicken Legs (skinned) – breasts can be used as alternative
• 50 gm Lemon Grass
• 50 gm Unsalted Butter
• 1 litre Chicken Stock
• 2 Limes
• 1 tablespoon Wasabi Paste
• 1 tablespoon Soy Sauce
• 1 teaspoon Ginger
• 1 clove of Garlic
• 1 Shallot
• 250 gm Pak Choy
• 100 gm Water Chestnuts
• 150 gm Carrots
• 50 gm Beanshoots
• 1 Red Chilli (cut into rings)
• 1 Red Onion (shredded)
• ½ bunch Coriander
• 3 tablespoons Sunflower Oil

Method:

1. Individually season and wrap the chicken legs, in buttered tin foil with the chopped lemon grass.
2. Peel the shallots, ginger and garlic and chop into small pieces.
3. Sweat in a saucepan until soft. Add the wasabi paste, soy sauce, and juice of 1 lime. Add the chicken stock, bring to the boil, skim and simmer for 20 minutes then pass through a fine sieve.
4. Peel and thinly slice the carrots length-ways, slice the water chestnuts, clean and wash the pak choy.
5. Steam the chicken for 20 minutes until cooked, sauté the pak choy, and the water chestnuts. Cook carrot batons in water until tender.
6. Cut each leg into three equal pieces.
7. In four large bowls equally divide the pak choy, chestnuts, and carrots place the slice chicken leg on top of this.
8. Cover with the hot broth.
9. To serve, place a small amount of bean shoots on the top along with a little red onion, chilli and a wedge of lime. Finish with a small sprig of fresh coriander.