Chicken Pho
Total Time: 1 1⁄2 hoursYield: 6 Servings
Source: damndelicious.net
Category: Poultry
Ingredients
1 tablespoon Vegetable Oil1 whole Onion (peeled and quartered)
1 whole Ginger (2 inches, peeled, cut into planks)
2 cloves Garlic (peeled and smashed)
3 whole Cloves
2 whole Star Anise
1 whole Cinnamon Stick
1 teaspoon Ground Cardamom
1 teaspoon Ground Coriander
1⁄2 teaspoon Black Peppercorns
1 1⁄2 pound Chicken Thighs (or drumsticks, skin removed)
4 cups Chicken Broth
4 tablespoons Fish Sauce
1 1⁄2 teaspoon Brown Sugar
8 ounces Rice Noodles
1 cup Bean Sprouts
1 cup Thai Basil Leaves
2 whole Limes (cut into wedges)
1 whole Jalapeno (sliced)
2 whole Green Onion (chopped)
1⁄2 teaspoon Salt
dash Ground Black Pepper
2 cups Water
Directions
- Set 6-qt Instant Pot® to the high saute setting. Heat oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.
- Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.
- Stir in chicken thighs, chicken stock, fish sauce, brown sugar, 1/2 teaspoon salt and water. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure.
- Remove chicken from the Instant Pot® and shred, using two forks; set aside. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste. Add green onions to broth and stir.
- In a large pot of boiling water, cook noodles according to package instructions; drain well and rinse with cold water. Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately, garnished with bean sprouts, basil, jalapeno and lime.