BH&G 3614
From
Dave Drum@1:3634/12 to
All on Sat Aug 14 04:34:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken & Mushroom Pho
Categories: Poultry, Mushrooms, Pasta, Herbs, Vegetables
Yield: 6 Servings
6 oz Fresh shiitake mushrooms
2 lb Bone-in chicken thighs;
- skinned
32 oz Chicken broth
4 c Water
1 c Sliced onion
1/4 oz Dried porcini mushrooms;
- rinsed
1 (3") piece fresh ginger;
- peeled, sliced
2 tb Fish sauce
1 tb Packed brown sugar
1 tb Coriander seeds; toasted
4 cl Garlic; sliced
4 Whole cloves
5 oz Dried rice noodles
MMMMM-------------------------GARNISHES------------------------------
Fresh cilantro leaves
Slivered red onion
Thin carrot strips
Fresh Thai or Italian basil
- leaves
Fresh mint leaves
Thin sliced fresh red
- chilies
Sriracha sauce
Lime wedges (opt)
Remove and reserve shiitake stems. Thinly slice caps;
cover and chill until needed.
In a 5 to 6 quart slow cooker combine shiitake stems and
the next 11 ingredients (through cloves). Cover and cook
on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Remove chicken from cooker. Strain broth mixture through
a fine-mesh sieve lined with cheesecloth; discard solids.
Transfer broth to a large saucepan. Bring to boiling.
Stir in noodles and shiitake caps; cook 3 to 5 minutes or
just until noodles are softened. Meanwhile, remove
chicken from bones; discard bones. Coarsely shred chicken
using two forks.
Ladle broth and noodle mixture into shallow bowls. Top
with piles of chicken. Pass cilantro, slivered onion,
carrots, basil, mint, chile peppers, and/or Sriracha
sauce. If desired, serve with lime wedges.
Makes: 6 servings
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
... The customer is not always right, the bouncer is always right.
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