VIETNAMESE CHICKEN STOCK RECIPE – FOOD.COM
|2 cups chopped leeks (about 3 leeks)|
|1 1/2 cups thinly sliced peeled fresh ginger (about 4 oz)|
|1 1/2 cups chopped celery|
|3 tablespoons Thai fish sauce|
|1 teaspoon black peppercorns|
|10 chicken wings (about 2 1/2 lbs)|
|8 chicken drumsticks (about 2 1/2 lbs)|
|2 bunches cilantro, chopped|
|2 bay leaves|
|1 medium sweet onion, peeled and quartered (such as Vidalia)|
- Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
- Strain broth through a cheesecloth lined colander into a bowl and discard the solids.
Calories 235.2, FatContent 13.1, SaturatedFatContent 3.6, CholesterolContent 85, SodiumContent 521.8, CarbohydrateContent 7.1, FiberContent 1.2, SugarContent 1.9, ProteinContent 21.4
BEST VIETNAMESE-STYLE CHICKEN AND GLASS NOODLE SOUP RECIPE …
Provided by: 177MILKSTREET.COM
Total time: 1 hours
Cook time: 1 hours
Yield: 4 Servings
|1 whole star anise pod|
|2 large shallots, root end intact, halved|
|1 inch piece fresh ginger, peeled and thinly sliced|
|5 dried shiitake mushrooms (about ½ ounce)|
|1 bunch fresh cilantro, stems and leaves reserved separately|
|2 boneless, skinless chicken breasts (8 to 10 ounces each)|
|7 cups low-sodium chicken broth|
|Kosher salt and ground black pepper|
|4 ounces glass noodles|
|1 tablespoon fish sauce, plus more if needed|
|Lime wedges, to serve|
- In a 6-quart Instant Pot, combine star anise, shallots, ginger, mushrooms, cilantro stems, chicken breasts, broth and 1 teaspoon each salt and pepper.
- Using tongs, transfer the chicken and mushrooms to a plate and set aside. Using a slotted spoon, scoop out and discard the remaining solids in the broth.
Thinly slice the mushrooms, discarding any tough stems. Using 2 forks, shred the chicken into bite-size pieces. Select More/High Sauté and bring the broth to a boil.
Stir in the noodles and fish sauce, then cook, stirring occasionally, until tender, 3 to 6 minutes. Press Cancel to turn off the pot.
Using kitchen shears, give the noodles a few snips directly in the pot to cut them into shorter lengths. Stir in the sliced mushrooms and chicken, then taste and season with fish sauce, if needed, and pepper.
Serve topped with additional pepper and cilantro leaves and with lime wedges on the side.