| Ingredients |
8 medium chicken drums
Water, to cover chicken
2 oz Sherry, (or white wine if you do not have sherry)
1 tbsp chicken boullioun
1 tsp Sesame oil
2 tbsp Soy sauce, really to taste
1 stick Lemon Grass, cut into 4
1 clove Garlic, grated
1 inch Ginger root, fresh, grated
1 bunch Coriander, roughly chopped
1 piece Star anise
1 1/2 cups baby boch choy
8 medium Portabella Mushrooms, cut into 8 or 16 slices
4 stalks Scallion
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| Preparation |
1. Take 8 chicken drumsticks and put in to a stock pot. Pour in a enough water to cover the drumsticks. Add the boullioun, the soy, fish sauce (optional),
As its boiling, get your other ingredients ready.
2. Bring the stock pot to a full boil. Turn off burner, add all the rest of the ingredients. Give a quick stir, cover and leave the pot for 45 minutes. Even without the heat, that chicken will cook so perfectly.
3. At 45 minutes, uncover, stir. Taste, season as needed. To serve, place the chicken in a shallow bowl, put some veggies on the side, pour just a cup of broth over. Serve hot! Remember to remove the lemongrass sticks.
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Per Serving: 216 Calories; 8 g Fat; 2 g Sat Fat; 95 mg Cholesterol; 617 mg Sodium; 5 g Carb; 1 g Fiber; 28 g Protein. |
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