Ingredients
- 200-250 g chicken thigh
- 5 stalks lemongrass
- 4 red dates
- 2 garlic cloves
- 20 white peppercorns crushed
- 500 ml hot water
Steps
- Discard chicken skin, wash and blanch under hot water and set aside.
- Wash the lemongrass. Peal the outer layer and pound the bulb end of the stalk lightly.
- Double boil all ingredients over medium heat for 2-2 1/2 hours.
- Add salt to taste.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.