• BH&G 3613

    From Dave Drum@1:3634/12 to All on Sat Aug 14 04:43:00 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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