Ingredients
- 1-2 pounds of chicken breasts
- 6-8 cups of chicken stock*
- 10 garlic cloves, grated
- 3 inches of fresh ginger, grated
- ~3 leeks, washed and thinly sliced with tops discarded (save for stock)
- ~2 large carrots, peeled and diced
- ~6 celery stocks, diced
- 1 lemongrass stalk, quartered and bruised (hit hard with side of your knife)
- olive oil
- salt
- pepper
- lemon wedges (for serving)
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