Ingredients
- 1 whole chicken
- 1 tbsp oil
- One inch ginger, sliced
- One onion, halved
- 2 tbsp fish sauce
- 3 while star anise
- One cinnamon stick
- One tbsp coriander seeds
- 1/4 tspn black peppercorns
- 1/4 tspn Chinese five spice powder
- One tspn coconut sugar
- I tspn salt
- 400g dried rice noodle
Method
- Rinse chicken and put in large pot, cover with cold water. Add all other ingredients to pot. Skin off any 'sludge' from chicken throughout the cook.
- Bring to boil and let simmer for 1h. Remove chicken ( ideally in one piece) ensure cooked by stabbing in thigh and looking for clear juices. Set aside to cool.
- Once cool enough to handle, strip chicken meat from frame. Return frAme and bones to broth. Continue on simmer for one hour. Longer if you have time, but add more water.
- Closer to serving time. Strain broth into large bowl or second pot. I strain through a cloth to ensure all debris is filtered out. Taste and add more salt and fish sauce according to your taste.
- I cook my noodles in the broth, Once noodles are cooked, I serve noodles on top of the chicken that has been chopped/shredded and portioned into bowls. Then top chicken and noodle bowl with broth. Then top each bowl with bean sprouts, Thai basil, lime (or lemon), sliced fresh chilli, hoisin sauce and sriracha. Enjoy
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
