Ingredients
Equipment
Method
- Slice the onions in half. Slice the ginger into medium sized slices
- Char the onions and ginger for roughly 60-90 seconds over an open flame or electric cook top until coloured
- Place a large pot over a medium heat and toast the spices – star anise, cardamon, cloves, fennel seeds, the cinnamon stick and the coriander seeds for 3-4 minutes until fragrant
- To the pot with the spices, add the chicken maryland's, chicken frame, water, charred onion and ginger
- Bring up to a boil and skim any impurities that may rise to the top. Then reduce to a gentle simmer over a low heat and allow to cook for the following 2-3 hours
- Strain and remove the chicken maryland's and set aside. Here you can also pick off the extra meat from the chicken frame if you wish
- Pull the meat from the bone of the chicken maryland's and flavour the broth with the fish sauce, salt and honey
- * You can serve as is or you can cook some rice noodles and serve with fresh coriander, basil and/or bean sprouts
Notes
Able to be frozen: yes
Age Appropriate: Can be served with your baby from 6 months. Offer them some of the chicken and broth (once tolerating fish or omit)
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