Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Heat chicken stock in a deep non stick pan. Slice lemongrass roots and galangal and add. Bruise lime leaves and add. Diagonally slice 2 fresh red chillies and add to the pan along with salt and sugar.
Slice 1 lemon into thin roundels and add some to the pan and reserve the rest for garnish. Finely chop spinach leaves. Let the stock boil for 5-10 minutes. Strain into a bowl and pour the strained stock back into the pan and heat. Diagonally slice 2 fresh red chillies and remove the seeds.
Add chicken to the stock along with fish sauce, spinach, red chillies and cook till the chicken is done. Add juice of the remaining lemon and mix. Take the pan off the heat and pour the soup into a serving bowl. Garnish with reserved lemon slices and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.