Serves 4

Ingredients:

• 1 whole chicken

• 4 tablespoons olive oil

• 8 oz wild mushroom mix (oyster, shiitake, maitake, etc) or sliced white mushrooms

• 2 medium yellow onions, large dice

• 2 tablespoons rice wine vinegar

• 2 medium carrots, peeled and large dice

• 2 celery root bulbs, peeled and large dice

• 2 stalks lemongrass, super finely chopped

• 2 cans full-fat coconut milk

• 4 oz snap peas, frenched (string removed)

• 0.1 oz Thai basil (or regular if not available), picked from stem

• 4 lime wedges, for garnish and flavor

Instructions:

1. Boil whole chicken in a large pot with enough water to cover. Cook 45-60 minutes until tender. Remove chicken, cool, and strain liquid.

2. Remove skin and shred chicken meat from bones. Set aside.

3. Heat olive oil in same pot. Add mushrooms and onions. Cook until browned and caramelized. Add vinegar to deglaze.

4. Add carrots, celery root, and lemongrass. Cover with reserved chicken liquid. Simmer covered until vegetables are tender.

5. Stir in coconut milk. Simmer uncovered 10-15 minutes.

6. Add shredded chicken, snap peas, and Thai basil. Stir and serve.

7. Serve over jasmine rice with lime wedges.