Making chicken pho but make it My’s way part 2 of 3

Ingredients

• 1.5 pounds Chicken Thighs, Bone‑In, Skin‑On (Provides flavor for the broth; can substitute with chicken drumsticks)
• 1 medium Onion (Quartered, skin left on for extra flavor)
• 2 inches Fresh Ginger (Sliced thinly)
• 1 bag Spice Bag (Cheesecloth) (Contains 2 star anise, 1 cinnamon stick, 3 cloves, 1 tsp coriander seeds)
• 1 cup Jasmine Rice (Rinsed until water runs clear)
• 8 pieces Quail Eggs (Soft‑boiled (3 minutes) and peeled)
• 2 stalks Scallion (Thinly sliced)
• 1/4 cup Cilantro (Chopped)
• 1/4 cup Thai Basil (Leaves torn)
• 2 tablespoons Fish Sauce (Adds umami; use gluten‑free if needed)
• 1 teaspoon Salt (Adjust to taste)
• 1/2 teaspoon White Pepper (Ground)
• 1 whole Lime (Cut into wedges for serving)

Instructions

1. Prepare Aromatic Broth Base

   Roughly quarter the onion, slice the ginger, and place them together with the spice bag (2 star anise, 1 cinnamon stick, 3 cloves, 1 tsp coriander seeds) into a large stockpot. Add the chicken thighs and cover with 8 cups of cold water.

   Time: PT10M

2. Simmer the Broth

   Bring the pot to a rolling boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface. Simmer uncovered for 45 minutes, partially covered to retain heat.

   Time: PT45M

   Temperature: 90°C

3. Strain and Discard Solids

   Using a fine mesh sieve or cheesecloth, carefully pour the broth into a clean pot, discarding the onion, ginger, spice bag, and chicken bones. Set the clear broth aside.

   Time: PT5M

4. Cook the Rice into Congee

   Rinse the jasmine rice until water runs clear, then add it to the strained broth. Bring back to a gentle boil, then reduce to a low simmer, stirring occasionally to prevent sticking. Cook for about 30 minutes, or until the rice breaks down and the mixture reaches a creamy porridge consistency.

   Time: PT30M

   Temperature: 90°C

5. Shred the Cooked Chicken

   While the rice is cooking, let the boiled chicken cool enough to handle. Remove the meat from the bones and shred it into bite‑size pieces using two forks.

   Time: PT10M

6. Soft‑Boil Quail Eggs

   Bring a small saucepan of water to a boil, gently lower the quail eggs, and boil for exactly 3 minutes. Transfer immediately to an ice‑water bath, peel, and set aside.

   Time: PT5M

   Temperature: 100°C

7. Finish and Serve

   Stir the shredded chicken into the hot congee. Ladle the porridge into serving bowls, top each with 2 quail eggs, a sprinkle of sliced scallion, chopped cilantro, and torn Thai basil leaves. Drizzle with fish sauce, add a squeeze of lime, and season with additional salt or white pepper if needed.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

8g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Thighs, Bone‑In, Skin‑On: Chicken breast (less flavorful), Turkey thigh
• Instead of Onion: Leek, Shallot
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Spice Bag (Cheesecloth): Whole spices added directly and strained later
• Instead of Jasmine Rice: Short‑grain rice, Arborio rice
• Instead of Quail Eggs: Chicken eggs (1 large)
• Instead of Scallion: Green onion
• Instead of Cilantro: Thai parsley
• Instead of Thai Basil: Regular basil
• Instead of Fish Sauce: Soy sauce (less salty), Tamari
• Instead of Salt: Sea salt
• Instead of White Pepper: Black pepper
• Instead of Lime: Lemon wedges

Equipment Needed

• Large Stockpot
• Cheesecloth or Fine Mesh Sieve
• Cutting Board
• Chef’s Knife
• Ladle
• Small Saucepan
• Bowls for Boiling Eggs
• Serving Bowls

Critical Steps — Do Not Skip

• Creating a tightly sealed spice bag to keep whole spices contained.
• Maintaining a gentle simmer to keep the broth clear.
• Stirring the rice frequently to achieve a smooth congee texture.
• Soft‑boiling quail eggs for exactly 3 minutes to keep yolks runny.

Chef Tips from the Video

• Toast the whole spices for 30 seconds before placing them in the spice bag for a deeper aroma.
• For extra richness, add a splash of coconut milk just before serving.
• If you prefer a spicier bowl, add thinly sliced Thai bird chilies on top.

Troubleshooting

Storage

Refrigerator: Store broth and cooked congee separately in airtight containers for up to 3 days.

Freezer: Freeze broth in portions for up to 2 months; reheat before adding fresh rice.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Broth can be made up to 2 days ahead; strain and refrigerate.
• Cooked congee reheats well with a splash of water or broth.
• Shredded chicken can be stored separately and added just before serving.

Frequently Asked Questions