Chicken simmered simply with ginger, garlic and green chilli in a clear broth — the Mizo preparation of chicken that prioritises the natural flavour of the bird.
Ingredients
1 kg chicken — bone-in pieces
3 garlic cloves — crushed
1 tsp ginger — sliced
2 green chillies — slit
1/4 tsp turmeric
2 cups water
Salt to taste
2 tbsp maroi or spring onion — chopped to garnish
Fresh coriander to garnish
Method
Place chicken pieces in a heavy pot with 2 cups water.
Bring to a boil. Skim all white foam from the surface thoroughly.
Add crushed garlic, sliced ginger, slit green chillies and turmeric.
Reduce to medium heat. Cook uncovered for 25 to 30 minutes until chicken is completely cooked through and tender.
The broth will reduce and deepen in flavour.
In the last 5 minutes increase to medium-high to concentrate the broth slightly.
Season with salt. Garnish with spring onion and fresh coriander.
Serve in bowls with the thin fragrant broth poured over steamed rice alongside the chicken pieces.