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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Five-Spice Chicken Soup

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Five-Spice Chicken Soup Empty Five-Spice Chicken Soup

    Post by Lobo Mon Dec 26, 2016 6:38 pm

    Five-Spice Chicken Soup Img23l
    Five-Spice Chicken Soup


    Prep Time: 30 minutes
    Cook Time: 330 minutes
    Servings: 6
    The formula for aromatic five-spice powder varies depending on the manufacturer, but it usually contains cloves, star anise, fennel, cinnamon, Sichuan pepper and sometimes ginger. Here, it seasons a Southeast Asia–inspired soup that is topped with crunchy bean sprouts and fresh herbs after a 5-hour stint in a slow cooker.


    Ingredients:


    • 2 lb. (1 kg) skinless, bone-in chicken thighs
    • Salt and freshly ground pepper
    • 1 tsp. five-spice powder
    • 2 Tbs. peanut oil
    • 1 yellow onion, finely chopped
    • 5 1⁄2 cups (44 fl. oz./1.4 l) chicken broth
    • Two 1-inch (2.5-cm) pieces fresh ginger, peeled
    • 1⁄4 cup (2 fl. oz./60 ml) soy sauce
    • 1⁄4 cup (2 fl. oz./60 ml) Asian fish sauce
    • 1 Tbs. rice vinegar
    • 1⁄4 lb. (125 g) rice stick noodles
    • 2 Tbs. chopped fresh basil
    • 2 Tbs. chopped fresh cilantro
    • 1 cup (3 oz./90 g) bean sprouts
    • 1⁄2 to 1 small serrano or jalapeño chile, seeded and thinly sliced
    • Lime wedges for serving

    Directions:

    Pat the chicken dry and season generously on all sides with salt and pepper and the five-spice powder. In a large, heavy fry pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to paper towels to drain briefly, then transfer to a slow cooker.

    Add the onion to the fry pan and sauté over medium-high heat until golden, 6 to 7 minutes. Pour in 1 cup (8 fl. oz./250 ml) of the stock and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to the slow cooker. Stir in the remaining 4 1⁄2 cups (36 fl. oz./1.1 l) of the stock, the ginger, soy sauce, fish sauce and vinegar. Cover and cook on low according to the manufacturer’s instructions for 5 hours. The chicken should be very tender.

    About 10 minutes before the soup is ready, place the noodles in a bowl with hot water to cover generously to rehydrate.

    Transfer the chicken to a plate and remove and discard the ginger. Remove the meat from the bones and discard the bones. Using 2 forks, shred the meat. Return the chicken meat to the soup. Drain the noodles and stir into the soup. Warm through for about 2 minutes on high.

    Ladle the soup into warm shallow bowls, distributing the chicken evenly. Scatter the basil, cilantro, bean sprouts and chile over the top and arrange the lime wedges alongside. Serve immediately. Serves 6.

    Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010)
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