Subj : BH&G 3613
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 04:34:00

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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