Chicken Legs with Noodles and Broth

By Bexter

Ingredients

• vegetable oil
• 6 tgarlic cloves, very thinly sliced on a mandoline or V-slicer
• 6 tbone-in chicken legs (thigh and drumstick)
• 1-inch pieces Chinese celery or 1 cup 1-inch pieces regular celery
• soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
• black soy sauce
• cilantro stems
• 2 -inch-pieces lemongrass (cut from bottom half of about 4 stalks)
• 1/8-inch-thick slices galangal
• 10 tbay leaves
• 4 tpandan leaves, stacked, then tied in a knot
• 3 –4t whole star anise pods
• 1 tcinnamon stick
• coarsely ground black pepper
• rock sugar or 1/4 cup granulated sugar
• rice noodles (pho noodles)
• Chopped fresh cilantro

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Set a sieve over a small heatproof bowl. Combine oil and garlic in a small saucepan. Heat over medium heat, stirring occasionally, until garlic is light golden and fragrant but not burnt, about 5 minutes. Pour through sieve; let cool for 5 minutes. Transfer garlic to a paper towel-lined plate and let cool completely. Crush garlic; set aside. Cover and chill oil; save for another use.

Place chicken legs in a large pot. Add celery and next 11 ingredients; add water to cover by 2". Bring just to a boil; reduce heat to medium and simmer, skimming the surface occasionally, until chicken is very tender and just cooked through, 20–30 minutes.

Meanwhile, cook rice noodles in a pot of boiling water, stirring occasionally, until tender. Divide noodles among bowls.

Set a fine-mesh sieve over a large pitcher. Place 1 chicken leg atop noodles in each bowl. Strain broth from pot through prepared sieve. Pour 1 cup broth into each bowl; garnish with cilantro and fried garlic.