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chicken thighs salt fresh ground pepper Five Spice powder peanut oil yellow onion chicken broth fresh ginger soy sauce fish sauce rice vinegar rice fresh basil fresh cilantro bean sprouts serrano peppers lime
Viewed: 52 - Published at: 5 years agoIngredients
- 2 lbs boneless skinless chicken thighs
- salt
- fresh ground pepper
- 1 teaspoon five-spice powder
- 2 tablespoons peanut oil
- 1 yellow onion, finely chopped
- 5 12 cups chicken broth
- 2 pieces peeled fresh ginger (1-inch length each)
- 14 cup soy sauce
- 14 cup asian fish sauce
- 1 tablespoon rice vinegar
- 4 ounces rice stick noodles
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 1 cup bean sprouts
- 12-1 small serrano peppers or 12-1 small jalapeno pepper, seeded and thinly sliced
- lime wedge, for serving
Method
- Season the chicken generously on all sides with salt and pepper and the five-spice powder.
- In a large heavy frying pan, heat the oil over med-high heat.
- Working in batches, add the chicken and sear, turning as needed, until golden brown, about 8 minutes.
- Drain on paper towels, then transfer to a slow cooker.
- Add the onion to the pan and saute over med-high heat until golden, 6-7 minutes.
- Pour in 1 cup of the broth and stir to scrape up 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 broth, the ginger, soy sauce, fish sauce, and vinegar.
- Cover and cook on LOW 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 and rehydrate.
- Meanwhile, transfer the chicken to a plate and discard the ginger.
- Using 2 forks, shred the meat and return it to the soup.
- Drain the noodles and stir into the soup.
- Warm through for about 2 minutes on the high setting.
- Ladle the soup into bowls.
- Scatter with the basil, cilantro, bean sprouts, and pepper; serve with lime wedges.
