The only changes I made to the recipe was to make it quicker and easier with one pot.
First I brown the chicken in a stock pot, remove and put to side to chop up. I now have a stock pot with browning on the bottom to scrap up into the stock.
I chop the garlic and ginger very fine. The lemongrass I leave whole stalks that I have smashed with my meat tenderizer.
After simmering the stock garlic, ginger and lemon grass for 20 min I remove the lemongrass and leave in the garlic and ginger.
The above method uses only one pot and eliminated the putting the stock thru a sieve.
Love this recipe!!