• 3/14 Chik'n Noodle Soup 5

    From Dave Drum@1:3634/12 to All on Sun Mar 12 12:10:00 2023
    March 14: National Chicken Noodle Soup Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Quick Chicken Pho
    Categories: Poultry, Soups, Vegetables, Herbs, Pasta
    Yield: 2 Servings

    1 (3/4"/2 cm) section ginger
    2 md (to lg) green onions
    1 sm (1/2 oz/15 g) bunch cilantro
    - sprigs
    1 1/2 ts Coriander seeds
    1 Whole clove
    4 c (1 l) chicken broth
    2 c (480 ml) water
    8 oz (225g) boned, skin'd chicken
    1/2 ts Fine sea salt *
    5 oz (150 g) dried, narrow, flat
    - rice noodles
    2 ts (to 3) fish sauce
    1/2 ts Sugar or 1 ts maple syrup
    - (optional) *
    Pepper (optional)

    MMMMM----------------------OPTIONAL EXTRAS---------------------------
    Bean sprouts
    Mint sprigs
    Thai basil
    Cilantro leaves
    Lime wedges

    PREPARE THE BROTH INGREDIENTS: Peel then slice the ginger
    into 4 or 5 coins. Smack with the flat side of a knife or
    meat mallet; set aside. Thinly slice the green parts of
    the green onion to yield 2 to 3 tablespoons; set aside for
    garnish. Cut the leftover sections into pinkie-finger
    lengths, bruise, then add to the ginger.

    Coarse chop the leafy tops of the cilantro to yield 2
    tablespoons; set aside for garnish. Set the remaining
    cilantro sprigs aside.

    TOAST THE BROTH INGREDIENTS: In a 3 to 4 quart pot, toast
    the coriander seeds and clove over medium heat until
    fragrant, 1 to 2 minutes. Add the ginger and green onion
    sections. Stir for about 30 seconds, until aromatic.

    ADD THE BROTH AND BRING TO A SIMMER: Slide the pot off
    heat, wait 15 seconds or so to briefly cool, then pour in
    the broth.

    Return the pot to the burner, then add the water, cilantro
    sprigs, chicken, and salt. Bring to a boil over high heat,
    then lower the heat to gently simmer for 30 minutes.

    While the broth simmers, soak the rice noodles in hot
    water until pliable and opaque. Drain, rinse, and set
    aside.

    Remove the chicken from the broth once cooked: After 5 to
    10 minutes of simmering, the chicken should be firm and
    cooked through (press on it and it should slightly yield).

    Transfer the chicken to a bowl, flush with cold water to
    arrest the cooking, then drain. Let cool, then cut or
    shred into bite-size pieces. Cover loosely to prevent
    drying. [NOTE: If the chicken isn't quite cooked through
    when you begin to shred it, just split it into a few
    pieces and put it back in the broth for another few
    minutes until cooked through. The split pieces will
    quickly cook through.]

    STRAIN THE BROTH: When the broth is done, pour it through
    a fine-mesh strainer positioned over a 2-quart (2-liter)
    pot; line the strainer with muslin for superclear broth.
    Discard the solids. You should have about 4 cups (1 l).

    Season with fish sauce and sugar (or maple syrup), if
    needed, to create a strong savory-sweet note.

    FINISH THE PHO: Bring the strained broth to a boil over
    high heat. Put the noodles in a noodle strainer or mesh
    sieve and dunk in the hot broth to heat and soften, 5 to
    60 seconds. Lift the noodles from the pot and divide
    between the 2 bowls. [NOTE: I didn't find it necessary to
    soften my noodles any further. I just added them to the
    bowls and poured the hot broth over top. However, dunking
    them in the broth would make them more flavorful!]

    Lower the heat to keep the broth hot while you arrange the
    chicken on top of the noodles and garnish with the chopped
    green onion, cilantro, and a sprinkling of pepper. Taste
    and adjust the broth's saltiness one last time. Return the
    broth to a boil and ladle into the bowls.

    Enjoy with any extras, if you like.

    [NOTE: I just left the broth at a low simmer during this
    last step, rather than bringing it to a boil again. I
    thought it was plenty hot!]

    * I didn't have sea salt at hand - so I used popcorn salt.
    I did NOT add the sugar or maple sirup. Since I had some
    bean sprouts, limes, and cilantro leaves to hand, those
    and the sliced chilies were my garnishes -- UDD

    RECIPE FROM: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I sprinkled some baking powder over a potato but it didn't work.
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