Asian Coconut Milk Chicken Broth
- 1 whole bulb fennel, roughly chopped
- 1 x 5cm piece fresh ginger, peeled and chopped
- 4 cloves garlic, peeled
- 2 chillies chopped
- 4 baby onions or shallots, peeled and quartered
- 2 Tbsp coconut oil
- 1 whole free-range chicken
- 4 lime leaves
- 3 star anise
- 1 Tbsp peppercorns
- 2 cans coconut milk
- 4 Tbsp soy sauce
- 2 tsp fish sauce
- 30g coriander
- Zest and juice of 1 lime
- 1 clove garlic, crushed
- 125ml macadamia or avocado oil
- Salt and pepper, to taste
- Baby purple kale
- Toasted sesame seeds
- Grilled lime rounds
- Freshly sliced red chilli
Pulse the fennel, ginger, garlic, chilli and onions in a food processor until a smooth paste forms. Place the mixture into a Le Creuset 26cm Signature Round Casserole. Add the coconut oil and stir over a medium to low heat for 5-10 minutes to develop the flavours.
Place the chicken in the casserole along with the lime leaves, star anise and peppercorns. Add enough water to just cover the chicken and bring to the simmer. Simmer covered for 45 minutes, then turn the chicken over and continue poaching for another 30-45 minutes. The chicken should be very tender and falling off the bone. Carefully remove the chicken and set aside to cool.
Add the coconut milk and soy sauce to the broth and simmer for 30 minutes, to reduce. Season well with fish sauce then strain the mixture and return to the casserole. Shred the chicken meat, discarding the skin and bones. Add the meat back into the broth.
For the coriander oil: Blanch the coriander in boiling water for 5 seconds then refresh in ice water and pat dry. Blend with the lime zest, garlic and macadamia or avocado oil in a blender until smooth and vibrant green. Add a squeeze of lime juice and season to taste.
Just before serving, bring the broth to the boil and serve in bowls with a few baby Purple kale leaves, a drizzle of coriander oil and a sprinkling of toasted sesame seeds. Serve with extra chilli and grilled limes on the side.