BH&G 3613
From
Dave Drum@1:3634/12 to
All on Sat Aug 14 04:34:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Pho Ga
Categories: Poultry, Herbs, Vegetables, Herbs, Chilies
Yield: 10 Servings
3 1/2 lb Whole broiler-fryer chicken
2 lb Chicken necks, backs, and/or
- wings
2 md Onions; quartered
1 (2") piece fresh ginger; in
1/2 " slices
2 tb Coriander seeds, toasted *
2 ts (ea) sugar & salt
6 Whole cloves
1/2 sm Bunch fresh cilantro
4 qt Cold water
4 tb Fish sauce
8 oz Dried thin rice noodles
1/3 c Thin sliced green onions
2 c Fresh bean sprouts
1/2 c Fresh Thai or Italian basil
- leaves; torn or shredded
1/4 c Fresh mint leaves; torn or
- shredded
2 Fresh jalapeno chilies;
- sliced
Lime wedges
Sriracha sauce
In a 6 to 8 quart Dutch oven place whole chicken and
chicken pieces. Add the next six ingredients (through
cloves). Remove leaves and tender stems from cilantro;
set leaves aside. Add cilantro stems to Dutch oven. Add
enough cold water to cover. Bring just to simmering over
medium heat. Skim off any foam. Simmer, uncovered, 35 to
40 minutes or until chicken is no longer pink.
Remove whole chicken from Dutch oven (keep broth in pot
at a simmer). When chicken is cool enough to handle,
remove meat from bones. Return skin and bones to pot.
Using two forks, pull chicken meat apart into coarse
shreds. Cover and chill shredded chicken until needed.
Simmer mixture in pot, uncovered, 1-1/2 hours more.
Meanwhile, in a large bowl combine noodles and enough
warm water to cover. Let stand about 20 minutes or until
pliable but not soft; drain.
Strain broth through two layers of 100% cotton
cheesecloth placed in a colander; discard solids. Skim
fat from broth. Return broth to Dutch oven; stir in fish
sauce.
Place noodles in a large saucepan of boiling, lightly
salted water to heat. Drain and divide noodles among warm
large bowls. Top with green onions. Add shredded chicken
to broth; heat through. Ladle broth and chicken over
noodles. Serve with the reserved cilantro leaves, bean
sprouts, basil, mint, jalapeno pepper(s), lime wedges,
and chili sauce.
* FROM THE TEST KITCHEN: To toast coriander seeds, heat a
small, dry skillet over medium heat. Add seeds and cook 1
to 2 minutes or until toasted and aromatic, shaking
skillet frequently.
Makes: 10 servings
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
... The disobedient fowl always obeys in a pot of soup.
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