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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From Tommy Tang's Modern Thai Cuisine. A lemon grass flavored chicken stock, if you will. Alternatively, a lemon grass infused chicken stock! Yeah, I like that so much better! Sign me up! Ingredients:
6 cups chicken stock |
6 pieces dried galanga root |
2 stalks lemongrass, preferably fresh |
Directions:
1. Combine all ingredients in a medium stockpot and bring to boil over high heat.
2. Reduce heat to low and simmer 15 minutes, skimming any fat that rises to the surface.
3. Strain.
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