Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 1.5 liters of water, 1 roughly chopped large white onion, 4 smashed cloves of garlic, and 2 cm of thinly sliced fresh galangal.

2. 2

   Add 2 dried bay leaves, 3 bruised green cardamom pods, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly ground black pepper to the pot.

3. 3

   Bring the poaching liquid to a gentle simmer over medium heat, allowing the flavors to meld for 15 minutes.

4. 4

   Carefully add 800 grams of bone-in, skin-on chicken pieces to the simmering broth, ensuring the chicken is mostly submerged.

5. 5

   Reduce the heat to low, cover the pot, and gently poach the chicken for 25-30 minutes, or until cooked through and tender.

6. 6

   Remove the poached chicken pieces from the broth and strain the broth through a fine-mesh sieve into a separate bowl, discarding the solids.

7. 7

   Return the strained broth to the pot, stir in 2 tablespoons of fresh lemon juice, and reheat gently.

8. 8

   Serve the poached chicken immediately with a ladleful of the aromatic broth and garnish with 0.25 cup of chopped fresh parsley.