Text 34370, 108 rader
Skriven 2010-02-04 21:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av KEVIN JCJD SYMONS
Ärende: Pissed at Glen's AGAIN 2
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     Title: Chicken And Bamboo Shoot Noodle Soup Bun Mang Ga
Categories: Vietnamese, Chicken, Noodles, Soups
  Servings: 4

      3 oz dried bamboo shoot,
           reconstituted, cooked until
           chewy tender
    1/2 ts salt
      4 lg chicken leg quarters
      2 TB canola oil
      6 oz shallot, or
      1 md yellow onion, sliced 
      3 TB fish sauce
      8 c  water
    3/4    inch chunk golden rock
           sugar
      2    dried wood ear mushrooms,
           reconstituted, stemmed and
           cut into 1/2-inch-wide
           strips
      4 lg dried shiitake mushrooms,
           reconstituted, stemmed and
           quartered
      8 sm scallions, trimmed of upper
           green part to yield 5-inch
           lengths (you want the white,
           pale green and some of the
           green part)
    3/4 lb dried round bun rice noodles
           boiled 3 to 7 minutes until
           tender, drained, flushed
           with cold water, and well
           drained
      2    Thai chiles, sliced

Before embarking on this recipe, make sure you have the golden rock
sugar (duong phen) as it pulls all the elements together. Golden
rock sugar is one of the stealth ingredients for good Vietnamese pho
broth! Get it at a Chinese or Vietnamese market. See the "Note" in
the Chicken pho recipe for a photo of the rock sugar.

Serves 4 as a one-dish meal, 6 to 8 as a soup course

1. Cut the bamboo and or hand shred it long narrow pieces, about the
size of a skinny index finger. Set aside.

2. Trim off excess fat and skin from the chicken. If you want a nice
presentation in which the skin doesn't pull away in an awful manner
from the end of the drumstick, use a cleaver to whack off the
chicken knees. The flesh and skin will pull up beautifully during
cooking. Toss the knees in the simmering broth.

3. Sprinkle the salt all over the chicken and set aside. Heat the
oil in a 6-quart pot over medium-high heat. Add the shallot and
cook, stirring frequently, for about 4 minutes, until soft,
translucent and sweetly fragrant; as needed, lower the heat slightly
to prevent browning. 

4. Bank the shallot, increase the heat to high and add the chicken,
skin side down. Lightly sear the chicken on both sides for 1 to 2
minutes, turning midway. You don't have to brown it; just get the
skin and flesh to contract and no longer look totally raw. Add the
fish sauce and continue cooking, stirring for about 1 minute, until
a slight syrupy liquid forms at the bottom of the pot. Pour in the
water.

5. Bring to a boil, skim and discard the scum, and then add the rock
sugar and bamboo shoot. Adjust the heat to simmer. 

6. Cook, uncovered, for about 1 hour, until the chicken is tender
but still slightly chewy. Stick a bamboo chopstick in to test.
Regardless of the bamboo shoot used, it should be soft enough to eat
and not tough; a little crunch is okay. Keep cooking, partially
covering the pot, if necessary. During the last 10 minutes, add the
shiitake and wood ear mushrooms.

7. Skim off excess fat, if you like. Taste the broth and it should
be slightly sweet and rich tasting. Continue cooking if it isn't. If
you worry about overcooking the chicken, remove it from the pot
during this additional brewing time and return it to the pot when
you are satisfied. Cool and refrigerate if not serving right away.

8. Arrange the noodles on 2 plates in 3-inch mounds for serving.
Return the broth to a boil, taste and if necessary, add extra fish
sauce for savory depth. Add the scallion and cook for about 30
seconds to just soften but retain its bright color. Transfer to a
tureen or large bowl and serve with the noodles. If you like, serve
the chicken on a separate plate to make it easier for guests to get
at it. Invite guests to put a small portion of noodles in their rice
bowls, then add some chicken, mushroom, scallion, and broth. For
some kick, add a slice or two of the chile to the bowl.

  From: Http://Www.Vietworldkitchen.Com/
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A fundamental principle: parsnips cooked in pork fat taste really good

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