Ingredients:

For the chicken:
4 skin-on, bone-in chicken thighs
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon honey
1 teaspoon lime juice
1 teaspoon grated ginger
1 garlic clove, minced

For the broth & greens:
500 ml Freja Classic Chicken Bone Broth
1 stalk lemongrass, bruised and cut into 3–4 pieces
1 small knob ginger, thinly sliced
2 garlic cloves, smashed
1–2 red chilies, sliced
Juice of 1 lime
1 handful fresh coriander chopped
1–2 handfuls mixed greens: baby spinach, bok choy, kale, or choi sum
1 teaspoon soy sauce
Salt and pepper, to taste
sliced spring onions, extra chili and coriander to garnish

Method:

1. Marinate the chicken: Combine all marinade ingredients in a bowl, coat the chicken thighs well, and leave for at least 10 minutes (or up to 2 hours).
2. Cook the chicken: Heat a pan over medium-high heat. Place the chicken thighs skin-side down and sear for 5–7 minutes until golden and crispy. Flip and cook for a further 3–4 minutes until mostly cooked through, then remove and set aside.
3. Prepare the broth: In a saucepan, combine the bone broth, lemongrass, ginger, garlic and chillies. Gently simmer for 5 minutes to let the flavours infuse.
4. Add the greens: Add your greens and cook for 1–2 minutes until just wilted.
5. Finish & serve: Remove the lemongrass and garlic, then stir in the lime juice. Taste and adjust with soy sauce, salt and pepper as needed. Slice the chicken and place on top of the broth and greens. Garnish with coriander and spring onions, and serve hot.