This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingreadient:
- 2 tablespoons vegetable oil
- 2 onions, halved
- 5cm piece ginger, sliced
- 1 small bunch coriander
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1/4 cup (60ml) fish sauce
- 1 tablespoon raw sugar
- 2 litres salt reduced chicken stock
- 1kg chicken legs
- 4 servings prepared pho noodles
- 1 small white onion, thinly sliced
- 2 green onions, thinly sliced
- Suggested Garnishes: 2 cups (100g) mixed herbs (coriander, basil, mint)
- 2 cups (160g) bean sprouts
- Thinly sliced Thai chillies
- Lime wedges
- Hoisin sauce, sriracha sauce
To Serve
Direction:
- For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
- Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes
- Add the coriander, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken stock and stir to combine. Add the chicken legs
- Select PRESSURE COOK or SLOW COOK SOUP
- When cooking has completed, transfer chicken legs to a plate and shred. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with additional fish sauce and sugar
- Place prepared noodles in individual bowls and top with shredded chicken, onions and green onions. Pour hot broth over and top with desired garnishes
To Serve
