Quick Chicken Pho with Korean Drug Eggs

Name: Quick Chicken Pho with Korean Drug Eggs
Yield: 2 servings
Cuisine: British
Ingredients: 1 L Chicken stock; 2 pods Star anise; 3 Cardamom pods; 2 tbsp Soy sauce (for broth); 1 tbsp Rice wine vinegar (for broth); 1 tbsp Fish sauce; 200 g Chicken breast or thigh; 200 g, cooked Rice; 2 heads Pak choy; 2 Eggs; 2 tbsp Soy sauce (for marinating eggs); 1 tsp Honey; 1 tbsp Rice wine vinegar (for marinating eggs); 2 , sliced Spring onions

Marcus Spruit @cook_112259132

Week night flavour bomb

Marcus Spruit @cook_112259132

Week night flavour bomb

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Ingredients

2 servings

1 LChicken stock
2 podsStar anise
3Cardamom pods
2 tbspSoy sauce (for broth)
1 tbspRice wine vinegar (for broth)
1 tbspFish sauce
200 gChicken breast or thigh
200g, cooked Rice
2 headsPak choy
2Eggs
2 tbspSoy sauce (for marinating eggs)
1 tspHoney
1 tbspRice wine vinegar (for marinating eggs)
2, sliced Spring onions

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Steps

1

Bring chicken stock to a boil with star anise, cardamom, soy, vinegar, and fish sauce.
2

Add chicken, simmer for 15 mins, then remove and rest for 10 mins. Shred chicken.
3

Cook pak choy in the broth until just tender.
4

Boil eggs, peel, and marinate in soy, honey, vinegar, and spring onions for at least 30 mins.
5

Serve rice in bowls, top with shredded chicken, pak choy, and pour over hot broth.
6

Add marinated eggs on top and garnish with extra spring onions.