Happy Weekend Everyone,
I got a message from one trusted company and its gonna be a good news for us… I can’t wait to rebel about it. And honestly I’m so happy and very challenged. Anyway I will articulate about that soon 🙂 For now, Let me share my lunch and I really loved this dish especially on rainy days.
Half kilo of chicken
1 whole onion, peeled and cut in half
3-inch chunk of ginger, unpeeled Broth spices
2 inch cinnamon stick
2 cloves garlic
1 whole star anise
2 tablespoon sugar (or rock sugar)
4 tablespoon fish sauce
small bunch of cilantro stems only
20og dried or fresh small flat rice noodles
2 cups bean sprouts, washed & tails pinched off
cilantro tops leaves
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges (optional)
String mints or thai basil (optional)
1. To cook the chicken, place the chicken in a large pot with ginger add enough water. Bring to a boil over medium-high heat, And add onion, Garlic, cinnamon, star anise, stems cilantro reduce heat so water is simmering vigorously and simmer about 25 minutes or more. Add sugar and fish sauce.
2. When the chicken is done, remove it from the pot (discarding the cooking liquid) , Let stand about 20 minutes, until the chicken is cool enough to handle easily, remove and pat dry. Pull the chicken meat from the bones, discarding the bones and skin. Shred the meat with your finger.
3. To ready the garnishes, arrange the basil, bean sprouts, lime wedges, onions, and chilies on a platter and place on the table.
4. Divide the rice noodles evenly among warmed soup bowls. Top each serving with the shredded chicken, then divide the scallions and cilantro evenly among the bowls. Ladle the hot stock over the top, dividing it evenly. Serve immediately, accompanied with the platter of garnishes.