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Pulled chicken and shiitake mushroom broth


Serves: 4
timePrep time: 45 mins
timeTotal time:
Pulled chicken and shiitake mushroom broth
Recipe photograph by Tara Fisher

Pulled chicken and shiitake mushroom broth


Serves: 4
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
330Kcal
Fat
12gr
Saturates
2gr
Carbs
24gr
Sugars
18gr
Fibre
2gr
Protein
30gr
Salt
3.5gr

Tom Kerridge

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes
Tom Kerridge

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes

Ingredients

  • 2 chicken stock cubes
  • 2 lemongrass stems, bruised with the flat blade of a knife
  • 2 lime leaves
  • 4 chicken legs
  • 3 tbsp clear honey
  • 3 tbsp dark soy sauce
  • 200g shiitake mushrooms, sliced
  • 4 celery sticks, tough strings removed, sliced
  • 1 onion, halved and thinly sliced
  • 2 garlic cloves, grated
  • 2 tbsp vegetable oil
  • 2 bunches of spring onions, trimmed and finely sliced
  • 2 green chillies, sliced, seeds and all
  • 2 tbsp sherry vinegar

Step by step

Get ahead
Make up to the end of step 1 up to 1 day ahead. Leave to cool, then cover and chill.
  1. Pour 1.2 litres of water into a large pan and crumble in the stock cubes. Bring to the boil and add the lemongrass and lime leaves. Add the chicken legs, lower the heat and simmer gently for 45-60 minutes until they are very tender. Lift out the chicken legs; let cool. Pass the stock through a fine sieve into a bowl.
  2. In a separate pan (one with a light-coloured interior so you will be able to see the colour of the caramel), warm the honey over a medium heat, stirring, until it begins to bubble. Stop stirring and cook, watching carefully, to a rich, golden brown caramel. Immediately pour in the soy sauce; this will stop the cooking. Add the strained stock and bring to the boil.
  3. Turn the heat down, add the mushrooms and celery and poach very gently for about 5 minutes until just cooked. Add the onion and garlic and cook the broth at a bare simmer while you fry the chicken.
  4. Using a couple of forks, pull the skin off the chicken legs and tear roughly. Flake the meat from the chicken legs using the forks. Heat the oil in a non-stick frying pan over a medium-high heat and fry the chicken skin and half of the pulled chicken until crisp. Drain on kitchen paper and season with salt and pepper.
  5. Add the remaining pulled chicken to the broth, with the spring onions, chillies and the sherry vinegar. Season with salt and pepper to taste. Add the crispy chicken and serve in warmed bowls.

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