Roast the chicken and leave to cool in the roasting tin.
Take the jelly and scraps from the tin and add to the chicken stock.
Add the chopped spring onions, garlic, lemongrass, chillies and lime leaves and simmer gently for 10 minutes. Add the fish sauce and sugar.
Strain the soup and return it to the pan with some of the chicken (shredded). Stir in the lime juice and coriander and serve.
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.