CHICKEN PHO IN THE CROCK-POT ENJOY DAN:

PHO (PHO GA) CHICKEN IN THE CROCK-POT by CHEF DAN:

Serves 6

BROTH:

2 whole bone-in chicken breasts, skinned

8 cups chicken broth

1 onion, quarter

3-inch chunk of fresh ginger, sliced

2 tablespoons coriander seeds

1 teaspoon fennel seed

1 3-inch cinnamon stick

6 whole star anise

6 whole cloves

1 whole nutmeg

1 tablespoon black peppercorns

2 tablespoons brown sugar

2 tablespoon fish sauce

1 bunch cilantro stems, tied with string

SOUP:

1 pound rice noodles, (about ¼-inch wide)

6 cups bok Choy

TOPPINGS:

2 cups EACH mung beans, bean sprouts, and fresh basil

1 cup EACH fresh mint leaves, and cilantro leaves

2 Serrano chilies, stemmed and thinly sliced

1 lime, cut into 6 wedges

DIRECTIONS:

1.   In the crock-pot add  broth and all broth ingredients

2.   Turn on slow cooker and cook for 8-10 hours.

3.   Taste and adjust with addition fish sauce and sugar if needed.

4.   Transfer chicken to cutting board.

5.   Strain broth through cheese cloth and discard stems and spices.

6.   In the crock-pot add noodles and bok-choy with the strained broth and cook on high for 30 minutes.

7.   Remove chicken from the bone and shred with 2 forks.

8.   When the noodles are tender stir in shredded chicken.

9.   In separate bowls add broth, chicken and bok-choy.

10.                Place topping on the side so everyone can add their toppings.

ENJOY DAN:                        BON-APPETITE!!