26
Chicken Pho
I N G R E D I E N TS
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2 Tbsp vegetable oil
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2 onions halved
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2 inch piece of ginger, sliced
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1 small bunch cilantro
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3 star anise pods
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1 cinnamon stick
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4 cloves
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1 tsp fennel seeds
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1 tsp coriander seeds
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1/4
cup fish sauce
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1 Tbsp raw sugar
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2 lbs chicken legs
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5 cups chicken stock
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4 servings prepared pho noodles
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2 green onions thinly sliced
D I R E C T I O N S
1.
Place the cooking pot in the cooker and press the Sauté button to preheat the pot.
2.
Place the oil in the pot and heat until shimmering.
3.
Add the onions and the ginger and cook until browned, about 5 minutes.
4.
Add the cilantro, star anise, cinnamon, cloves, fennel seed, coriander seed, fish sauce, sugar
and chicken stock. Stir to combine.
5.
Close the lid, press the Soup button and press ON/OFF/START.
6.
When cooking has completed, transfer chicken legs to a plate and shred.
7.
Strain the broth through a fine meshed sieve and discard ingredients.
8.
Skim of any solids from the top and season to taste with fish sauce and sugar.
9.
Place prepared noodles in individual bowls and top with shredded chicken and green onions.
10.
Pour hot broth over the noodles and chicken and serve.
