Chicken Stew Flavoured with
Lemon Grass Cooking Broth with Coconut Milk
By Executive Chef Jacques Ledu, The Prince Maurice Hotel, Mauritius Island, Madagascar

Serves 4

Ingredients:
Steamed Tom Pouce Greens
Vegetable Won Ton
1 Selection of Chicken
1 Carrot
1 Leek
1 Onion
3 Red Chilies
70 grams Ginger
4 Lime (peeled)
5 Garlic Clove
1 bunch of Thyme
Salt
2 Cloves
7 Lemon Grass Sticks

Method:
Pick the onion with the cloves. Place the chicken in a saucepan. Add the whole vegetable. Salt. Let it cook for 1 hour.

Filling Ingredients:
Tom Pouce Greens
4 (Chinese cabbage, bok choy)
2 Red Sweet Bellpepper
10 cl Coconut Milk
8 Won Ton Paste
1 Egg White
40 grams Butter

Method:
Blanch the Tom Pouce greens in salted boiling water. Roast the red sweet bellpepper. Core end. Take out the skin. Decant the vegetable to stew and chop. Stuff the won ton with chopped vegetable. Stick the won ton with the egg white and cook for 20 seconds in boiling water. Mix in a blender the coconut milk and the red sweet bellpepper. Add the chicken cooking broth. Add the butter in pieces for a perfect emulsion.

Chef Recipes:
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Labourdonnais recipes – Executive Chef Nizam Peero

Chicken Stew Flavoured with Lemon Grass Cooking Broth with Coconut Milk
A Prince Maurice Recipe

Panned Red Snapper, with a Creole Eggplant Fricassee and Spices Perfumed Juice
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Other Related Links:
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Alaska Seafood Marketing Institute