Miceleaine’s Filipino Chicken Hotpot

Super simple, fast and absolutely wonderful. Miceleaine made this as staff food for the last Essen ohne Grenzen (although we never really got round to eat it, because things got too busy, as always…)

1 good quality free range chicken, a rooster works especially well, cut up
6 stalks lemon grass incl. leaves,  8-12 inches long, pounded and bound together.

6 tbsp patis / fish sauce
1 whole onion
5 cloves of garlic
1 knob of ginger, thinly sliced
ground black pepper
1 l water (or just enough to cover the chicken completely)              

optional:
Dahon ng sili (chili leaves)
Sili Labuyo (red chillies)

Put all ingredients into a stock pot, cover with water, bring to a boil and simmer until chicken is tender. If using a pressure cooker, use the low pressure setting and cook for 15 minutes. Done. Fast Food.

Adjust taste by adding more fish sauce and pepper. Garnish with shredded red chillies for an extra kick of spiciness.

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