Recipe Instructions:
Ingredients
FOR THE BROTH
1 whole medium chicken
1 bunch coriander
1 4cm piece of ginger
2 medium onions, halved
2 sticks celery
1 red chilli
10 peppercorns
4 star anise
2 cinnamon sticks
1 tsp. fennel seeds
2 tsp. coriander seeds
1 tsp. salt
5 tbsp. fish sauce
1 tbsp. palm sugar
REST OF INGREDIENTS
400 g dried flat rice noodles
1 bunch mint
1 bunch Thai basil
1 red chilli
2 limes, sliced into wedges
4 pak choi, halved
4 eggs
Corn on the cob
2 tbsp. srirachi
2 tbsp. hoisin
Directions
Step 1
Preheat grill. Lay onion and ginger on a baking tray skin side up. Put under the grill until they begin to blacken then turn over, so they char evenly.
Step 2
Heat a large frying pan over medium heat and toast the cinnamon stick, fennel seeds, coriander seeds, star anise and peppercorns for a couple of minutes until they smell fragrant. Remove from the heat.
Step 3
Put the chicken in your stock pot and cover with water. Bring to the boil and then discard the water, this will remove any impurities from your chicken. Add the toasted spices and charred onion and ginger to the pan along with the celery, whole chilli and the stems of the bunch of coriander (you will need the leaves later for garnish).
Step 4
Add enough cold water to cover the chicken but leave the breasts exposed and these will slowly steam so they do not become overcooked.
Step 5
Bring the stockpot to boil and simmer for 45 minutes.
Step 6
While the chicken is cooking, pre cook the noodles by soaking in boiling water for 15 minutes and then refreshing under cold water. Divide into 4 bowls.
Step 7
Next prepare your garnish plate. Take the mint, basil and coriander and arrange on the plate along with the lime wedges. Blanch the beansprouts for 1 minute in boiling water, then refresh and add to your garnish plate. Slice the chilli thinly and arrange on the plate.
Step 8
Heat a pan of water to a rolling boil and add your eggs. Boil for 8 minutes and then run under cold running water for 5 minutes. When cool, peel, halve and add to your garnish plate.
Step 9
Mix together equal quantities of hoisin and Sriracha and put in a separate bowl to dip your chicken in or stir into your broth depending on your preference.
Step 10
After 45 minutes, remove the chicken from the stock and place in a bowl to catch any juices. When the chicken has cooled sufficiently, remove the meat from the breast and legs and set aside. Add the carcass back to the stock and simmer for a further hour. The longer it is simmered the more intense the flavour.
Step 11
Drop your corncobs and halved pak choi into the hot stock and allow to simmer for 5-6 minutes. Remove both from the stock and then take the corn off the cob with a knife running down the edge of the cob. Add this to your garnish plate along with the pak choi.
Step 12
To serve, remove the carcass from the stock and strain through a sieve. Then season the stock with the fish sauce and palm sugar.
Step 13
Divide the chicken between the four bowls with noodles and pour over the hot stock. Serve with garnish plate for everyone to add to their own individual bowls.
Step 14
Any remaining stock can be frozen.
