A herbal take on Chicken Thigh Chowder, built on lemongrass and chilli and finished the way we like it. Ready in about 24 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the rice paper and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
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