Sour Chicken Soup with Sesbania Flowers

Method

1. 1 Blanch the chicken for 3 minutes, then simmer it with crushed lemongrass for 30 minutes to make a sweet broth.
2. 2 Soak the tamarind to extract the juice, then pour it into a pot with the tomatoes and cook for 6 minutes.
3. 3 Break off the stems of the Sesbania grandiflora flowers and discard the yellow stamens inside, as the stamens make the soup bitter.
4. 4 Add the sesbania flowers and cook for exactly 60 seconds before turning off the heat; overcooking will make them mushy and lose their unique sweetness.
5. 5 Season with fish sauce, then sprinkle with sawtooth coriander and chopped chili peppers.

With an appliance

• Pressure cooker 30 min

  Replace step 1: simmer the blanched chicken with lemongrass under high pressure for 9 minutes, then release the pressure naturally for 8 minutes; in step 4, keep the lid open and cook the Sesbania grandiflora flowers for exactly 60 seconds to prevent them from becoming mushy.