Monday, November 19, 2012

NHL lockout = family eats well and smallest kid learns to read

Vietnames Soup (Pho Ga) and Sticky Chicken
I used chicken soup that I had in the freezer and just added the spices
This is a nice change from Bubby's chicken soup. 

I took this recipe from a website called Steamy Kitchen. You can follow the recipe in full detail there but here are the basic ingredients:

1 whole chicken (I used premade chicken soup which was way less time consuming)
1 whole onion cut in half
3-inch chunk of ginger, unpeeled

Place the ginger and the onion on a small baking sheet and broil for about 15 minutes until they are evenly charred. Once cool, scrape the charred skin from the ginger, cut into small chunks and add to the broth along with the onion and spices below. 

2 tbsp coriander seeds
4 whole cloves
2 whole star anise
2 tbsp sugar
2 tbsp fish sauce
small bunch of cilantro

Since I used chicken soup that I had in the freezer I didn't have the chicken from the broth. I steamed boneless breast cut into thin slices and added that to the soup just before serving (it's also great with paper thin beef added raw to the boiling soup just before serving - it cooks in no time). 

Bring everything to a boil and then simmer for 1 1/2 hours. 

Accompaniments to the table (everyone adds what they like):
1 lb dried rice noodles (prepare as per directions on the package right before serving otherwise they get too sticky)
2 c bean sprouts
cilantro tops
1/2 shaved red onion
1/2 lime, cut into 4 wedges
Hot sauce
Hoisin sauce
sliced chili

I also made Vietnamese Sticky Chicken which was amazing. 

2 garlic cloves, minces
3 tbsp sugar
1 1/2 tbsp Asian fish sauce
1 1/2 tbsp vegetable oil
1 tbsp fresh lime juice
1 1/2 tsp hot sauce
1 1/2 lb boneless chicken breast, cut crosswise into 1/4 in thick slices

Marinate for at least 15 minutes and grill. I sprinkled with sesame seeds before serving. 

Masterchef tip: I like to make this soup December through October as I find myself queasy during the month of Movember. Otherwise best served over candle light... very small candles... ok, no candles, in total darkness.

Can't wait for December!

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