1 whole chicken (Cut into Parts)
5 lemongrass stalks (Crushed Ends)
3-4 Kaffir Leaves
4 inch knob of raw ginger (Sliced)
½ Onion
5 Garlic Cloves (Minced)
Chicken powder
Fish Sauce
Salt
2 TBSP Oil
3 Cups Rice
Garnish
Cilantro
Green Onions
Fried Onions
Fried Garlic
Hot Chili oil
Black Pepper
In an 8qt stock pot heat a small amount of oil. Saute the garlic and lightly brown the cut up chicken parts.
Fill the pot with 5 qts cold water or enough to cover the chicken.
Char the onion and ginger either in a skillet or under a broiler and add to pot
Add Lemongrass with the ends crushed and kaffir leaves.
Bring to a simmer and cook covered for 2 hrs (After one hour skim surface of broth if any scum or foam accumulates)
Clean and prepare garnish, chop and mince vegetables
After 1 ½ Hours remove the chicken, place in bowl, and shred. Set Aside.
Season the broth with chicken powder, salt, and fish sauce (Adjust to taste)
Place the rice in the pot, partially cover with a lid. Stir occasionally to prevent the rice from sticking to the bottom.
If the rice breaks down too quickly add more water as needed. Cook for 1 Hr or until the desired consistency is reached.
Customize your bowl and eat while it’s still hot!!
