Preparation Time: about 10 minutes
Cooking Time: about 1 hour and 20 minutes
- 5cm (2in) piece of fresh root ginger, peeled
- 1 chicken, about 1.4kg (3lb)
- 2 celery sticks
- 1 medium onion
- 1 medium potato
- 2 medium carrots, chopped
- 2 whole star anise
- 6 black peppercorns
- 1 lime
- a handful of frozen peas
- a handful of flat-leafed parsley or coriander, roughly chopped
Bash the ginger with a weight to crush slightly.
Put the chicken into a large pan and add the celery, onion, potato, carrots, ginger, 1 star anise and the peppercorns.
Pour over enough water to cover.
Bring to the boil briefly, then turn down the heat, cover and simmer for 1 hour.
Remove the chicken from the pan and set aside to rest.
Measure out 1.4 litres (2½ pints) stock and pour into a clean pan.
Add the remaining star anise, the lime juice to taste and a pinch of salt.
Bring to the boil and leave to simmer for 7–10 minutes. Add the peas for the last five minutes of cooking time.
Slice the chicken breasts thinly, then put several pieces in each bowl.
Spoon over the hot stock and scatter with the parsley or coriander.
Chicken & chickpea burgers