Text 14593, 80 rader
Skriven 2008-10-02 22:49:00 av JIM WELLER (1:123/140)
Ärende: Viet 5
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pho Noodle Soup Part 2
 Categories: Vietnamese, Soups, Chicken, Noodles
      Yield: 8 servings
 
           Make the broth
 
  1. Place the onions and ginger directly on the cooking grate of a
  medium-hot charcoal or gas grill (as pictured, to the right) or a
  gas stove with a medium flame, or on a medium-hot burner of an
  electric stove. Let the skin burn (if you’re working indoors, turn
  on the exhaust fan and open a window), using tongs to rotate onion
  and ginger occasionally and to grab and discard any flyaway onion
  skin.
  
  After 15 minutes, the onions and ginger will have softened slightly
  and become sweetly fragrant. There may even be some bubbling. You do
  not have to blacken the entire surface. When amply charred, remove
  from the heat and let cool.
  
  2. Rinse the cooled onions under warm running water, rubbing off the
  charred skin. Trim off and discard the blackened root and stem ends.
  Use a vegetable peeler, paring knife, or the edge of a teaspoon to
  remove the ginger skin. Hold it under warm water to wash off any
  blackened bits. Halve the ginger lengthwise and bruise lightly with
  the broad side of a cleaver or chef’s knife.  Set the onions and
  ginger aside.
  
  3. Rinse the chicken under cool water. Detach each wing by bending
  it back and cutting it off at the shoulder joint. Add the wings and
  neck, if included, to the chicken parts. If the heart, gizzard, and
  liver have been included, discard them or save for another use.
  (Some cooks like to simmer the heart and gizzard in water and slice
  them for adding to the noodle bowls.) Set the wingless chicken
  aside.
  
  4. Remove and discard any loose pieces of fat from the chicken
  parts. Wielding a heavy cleaver designed for chopping bones, whack
  the bones to break them partway or all the way through, making the
  cuts at 1- to 2-inch intervals, depending on the size of the part.
  This exposes the marrow, which enriches the broth.
  
  5. To achieve a clear broth, you must first parboil and rinse the
  chicken parts. Put them in a stockpot (about 12-quart capacity) and
  add cold water just to cover. Bring to a boil over high heat and
  boil vigorously for 2 to 3 minutes to release the impurities. Dump
  the chicken parts and water into the sink (make sure it is clean),
  and then rinse the parts with water to wash off any clinging
  residue. Quickly scrub the stockpot clean and return the chicken
  parts to the pot. Put the chicken into the pot, breast side up.

  6. Pour in the water and snuggle the chicken in between the parts so
  that it is covered with water. Bring to a boil over high heat and
  then lower the heat to a gentle simmer. Use a ladle or large,
  shallow spoon to skim off any scum that rises to the top. Add the
  onions, ginger, salt, fish sauce, rock sugar, coriander seeds,
  cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting
  the heat if needed to maintain a gentle simmer.
  
  At this point, the chicken is cooked; its flesh should feel firm yet
  still yield a bit to the touch. Use a pair of tongs to grab the
  chicken and transfer it to a large bowl. Flush the chicken with cold
  water and drain well, then it set aside for 15 to 20 minutes until
  it is cool enough to handle. Meanwhile, keep the broth at a steady
  simmer.

  From: Andrea Q. Nguyen's Vietworldkitchen.com
 
MMMMM

Cheers

YK Jim


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