Chicken In A Mushroom Broth
  • 500mls chicken stock
  • 4 chicken pieces
  • salt and freshly ground black pepper to seasoning
  • 25g dried porcini mushrooms
  • 2 cobs corn, corn taking off the cob
  • 2.5cm root ginger, julienned
  1. preheat the oven to 180° Celsius
  2. bring the stock to the boil, and then reduce the heat and simmer
  3. season the chicken and cook in the oven for 40 minutes
  4. use 2 ladles of the stock to rehydrate the mushrooms for 20 minutes
  5. add the corn to the stock
  6. add the mushrooms and the poaching liquid to the stock
  7. add the ginger to the stock for the last 5 minutes of the chicken’s cooking time
Recipe by Lavender and Lime at