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Chicken Kathiew (Khmer Chicken Noodle Soup)
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Chicken Kathiew (Khmer Chicken Noodle Soup)

2 godz. 30 minPorcje: 10Nutri-Score B€€
od @cookwithchefharris8 importówugotowano 0 razy
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Składniki

10 osób
  • rotisserie chicken bones (from a whole rotisserie chicken)Mięso1 kawałek
  • fish sauceSpiżarnia60 ml
  • waterInne7,6 litry
  • rock sugar (large pieces)Spiżarnia2 kawałki
  • carrots (cut into 3-inch pieces, charred)Warzywa i owoce390 g
  • ginger (knob, halved and charred)Warzywa i owoce1 kawałek
  • yellow onion (bulb, halved and charred)Warzywa i owoce1 kawałek
  • chicken pho soup baseSpiżarnia240 ml
  • celery stalks (chopped into 1-inch pieces)Warzywa i owoce100 g
  • pho spice bagPrzyprawy1 kawałek
  • shredded rotisserie chicken (shredded)Mięso500 g
  • scallions (chopped)Warzywa i owoce60 g
  • cilantro (chopped)Warzywa i owoce30 g
  • lime (cut into wedges)Warzywa i owoce2 kawałki
  • white onion (thinly sliced)Warzywa i owoce1 kawałek
  • red onion (thinly sliced)Warzywa i owoce1 kawałek
  • bean sproutsWarzywa i owoce200 g
  • fried garlic chili oil (without lemongrass)Spiżarnia60 ml

na porcję

Wartości odżywcze

167kcal

Węglowodany
10 g
Białko
13 g
Tłuszcz
9 g
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Przybory

  • Garnek
  • Płyta kuchenna
  • Grill
  • Chochla

krok po kroku

Przygotowanie

  1. Char the aromatics

    • Char the halved onion, halved ginger and carrot pieces on a hot grill until nicely blackened.
    • Set aside.
    Krok 1

  2. Build the broth

    • Put the rotisserie chicken bones in a large stockpot with the water.
    • Add the fish sauce, rock sugar, chicken pho soup base and the pho spice bag.
    • Add the charred onion, ginger and carrots along with the chopped celery.
    Krok 2

  3. Simmer the broth

    • Bring to a boil, then lower the heat and simmer gently, skimming the surface.
    • Cook until the broth is deeply flavored and slightly reduced.
    Krok 3

  4. Season and add the chicken

    • Remove the spice bag and bones, then taste and adjust the seasoning.
    • Stir in the shredded rotisserie chicken and heat through.
    Krok 4

  5. Serve

    • Ladle the hot broth and chicken over noodles in bowls.
    • Top with scallions, cilantro, sliced white and red onion and bean sprouts.
    • Serve with lime wedges and fried garlic chili oil on the side.
    Krok 5
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