Chicken Pho
Ingredients: Water, Chicken Wings, Chicken Thigh, Ginger Root, Garlic Cloves · 50 min cook time · 385kcal · ~₩17,000
Ingredients
800ml Water, 3개 Chicken Wings, 240g Chicken Thigh, 3slices Ginger Root, 3개 Garlic Cloves, 0.5개 Onion, 1bunch Coriander Roots, or coriander stalks, 1sheet Dashi Kombu Seaweed, 2tbsp Sake, 1tbsp Chicken Stock Powder (Granulated), 1tbsp Nuoc Mam, Vietnamese fish sauce, 1tsp Salt, 150g Dried Rice Noodles, 0.25개 Red Onion, sliced, 1portion Salted Fresh Wakame Seaweed, 100g Moyashi Bean Sprouts, lightly boiled, 1bunch Coriander Leaves, 1bunch Spring Onion Leaves, chopped, 0.25개 Lemon, or lime, 1pinch Black Pepper, 1tbsp Hot Chili Sauce, packaged
Instructions
1. Rinse the chicken wings with water and wipe off the moisture beforehand. Cut between the joints with a kitchen knife to detach the tip. Then, make a cut along the bones in the wings and separate the joints at the ends. This will help the savory umami flavor to come out easily.
2. Place the chicken wings in boiling water. Lightly stir with the kitchen chopsticks. When the surface turns white, remove and place them onto a tray.
3. Remove any blood or stains on the meat with a paper towel.
4. Put 800ml of water in a pot and add the prepared chicken wings. Put the aromatic vegetables and the kombu into the pot. Add the chicken thigh and sake. Finally, add a small amount of granulated chicken stock powder to really bring out the flavor of the chicken.
5. Heat the pot on medium heat without covering it. When it reaches a full boil, remove the foam with a mesh strainer. Simmer for 7 to 8 minutes on low heat. Then remove the chicken thigh and the kombu. With the skin facing up, place the thigh into a bowl. Cover it with the kombu and wrap the bowl with plastic wrap to prevent the chicken from drying out. Simmer the broth for 10 more minutes. The foam keeps appearing, so remove it frequently each time.
6. Remove the chicken wings and aromatic vegetables and place them onto a strainer over a bowl. Return the strained broth in the bowl to a pot. These chicken and vegetables can be enjoyed as ingredients for another type of soup or nabemono, a Japanese hotpot.
7. When the chicken thigh has cooled, slice it into bite-size strips.
8. Heat the broth and season it with the nuoc mam, a Vietnamese fermented fish sauce, and salt. You can also substitute nam pla, a Thai fish sauce, and adjust the amount of salt to taste.
9. Place the noodles into boiling water and lightly loosen up the noodles. Cook for about 5 minutes. Strain the noodles and hit the strainer against a kitchen towel several times to remove the excess water thoroughly.
10. Place the noodles into a bowl. Arrange the noodles with chopsticks. Add the red onion, which is less pungent and beautiful in color. Top with the fresh wakame seaweed with the salt removed. Add a lightly cooked moyashi bean sprouts and tender leaf tips of the coriander. Arrange the sliced chicken thigh on top. Pour over the piping hot soup. Top with the chopped spring onion leaves. Garnish with a lemon or lime wedge. And sprinkle with black pepper. Drizzle on the hot chili sauce if you like it spicy.
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