Ecomely

Language

Ngebutsech (lemongrass poached chicken): recipe illustration
Meat

Ngebutsech (lemongrass poached chicken)

Chicken gently poached in a broth flavoured with lemongrass, ginger and garlic, for tender meat and a delicately aromatic broth. An everyday dish, served hot with rice.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the chicken thighs and drumsticks into pieces, then rinse them quickly.
  2. Bruise the lemongrass with a rolling pin, grate the ginger and crush the garlic. Thinly slice the onion.
  3. Lightly brown the chicken pieces in hot oil for 3 minutes, without fully cooking them.
  4. Add the onion, garlic, ginger and lemongrass, then stir for 1 minute.
  5. Cover with water, add the turmeric, peppercorns and a pinch of salt. Bring to a simmer.
  6. Cook gently, covered, for 35 to 40 minutes, skimming the surface at the start.
  7. Check the cooking: the meat should pull away from the bone. Adjust the seasoning and serve the broth with the chicken and rice.

Variations and tips

Lighter broth. Remove the skin from the chicken before cooking for a clearer, less fatty broth.

Using what's easy to find. Fresh lemongrass can be replaced with jarred lemongrass, or failing that the zest of a lime.

More ideas

Ngeleel ngebard (sweet potato and fish soup)50 min · 4 serv.Ngasech ngiltang ngebard (taro mash with grilled fish)1 h · 4 serv.Bul ngebard (grilled taro with dried fish)35 min · 4 serv.Kemel ngerakl (dried fish in coconut milk)50 min · 4 serv.Mesengiskau (plantains boiled with fish)45 min · 4 serv.Ngasech ngelel (taro leaves in coconut milk)1 h · 4 serv. · budget-friendlyNgasech ngiltang (taro and cassava leaf mash)1 h · 4 serv. · budget-friendlyBob (fried cassava fritters)35 min · 4 serv.

Original Ecomely recipe.