Chef Vindex Tengker

POACHED CHICKEN BREAST WITH SPRING VEGETABLE AND SAFFRON LEMONGRASS BROTH

POACHED CHICKEN BREAST WITH SPRING VEGETABLE AND SAFFRON LEMONGRASS BROTH Ingredients: 1 ea Chicken breast, boneless and skinless 2 ea Asparagus tip 2 ea Baby carrot 40 g zucchini, cut cubes 2 ea cherry tomatoes 100 ml saffron lemongrass broth 1 ea garlic chive 1 ea mint leaf Saffron lemongrass broth: 1.5 L chicken stock 3 stalks lemon grass, chopped 2 ea shallots, chopped 20 spring coriander 1 tsp chopped ginger 2 cloves garlic, peeled, crushed 10 ea kaffir lime leaf 1 tbsp white peppercorn 2 tsp saffron thread Method: To do Saffron lemongrass broth:   In a sauce pot, put all ingredients, except saffron thread and bring to a boil. Reduce the heat and add saffron thread and simmer over low heat for 45 minutes. Strain through china cap, discard the solids. To do the Poached chicken: Heat the saffron lemongrass broth; add the chicken and carrot,  simmer in slow fire for about 30 minutes. Add the rest of the vegetable and continue cooking until all are done. Served chicken on top of the vegetable, pour the broth and garnish with garlic chive and mint _____