These spices in a warm broth are magic! The whole family devoured this one!
Ingredients
· 1 tbsp olive oil
· 2 onions , halved (skin on fine)
· 5 cm piece of ginger , sliced in half length ways (unpeeled)
· 2 litres water
· 1.5 kg chicken thighs, bone in skin on or whole chicken
· 1 small bunch coriander
· 5 star anise pods
· 1 cinnamon stick
· 4 cloves
· 2 tsp fennel seeds
· 2 tsp coriander seeds
· 8 tsp fish sauce
· 6 tsp sugar
· 3/4 tsp salt
Noodle Bowls:
· 350g dried rice noodles
· 2 spring onions, finely sliced
Toppings - help yourself
· 1 cup bean sprouts
· 1 small bunch EACH Thai Basil, coriander (or just corriander)
· 2 limes , cut into 4 wedges
· Hoisin sauce
· Sriracha
· Red chillies , finely sliced (optional)
Instructions
1. Char onion & ginger - Heat oil in a 6 litre over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
2. Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack.
3. Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
4. Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres. If you have more, simmer to reduce. If less, top it up with water.
5. Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
6. Keep broth warm until ready to serve
7. Shred chicken meat, discard bones and skin.
8. Cook noodles: per packet instructions. Drain well as excess water dilutes broth.
9. Assemble: Broth, chicken, green onion, squeeze of lime etc.
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