1 bunchcoriander
2 teaspoonsvegetableoil
8 chickendrumsticks
2 teaspoonsChinese
fivespice(^1) / 3 cupfishsauce
6 blackpeppercorns
200gdriedricestick
noodles
freshlyground black
pepper
1.Washcoriander,
separateroots,stems
andleaves.Finelychop
rootsandstems.Reserve
leavesforserving.
2.Preheata 5-litre
slowcookeronsear
(high)setting.
3.Addoilandhalfthe
chickendrumsticks
toslowcooker.Cook
uncovered,turning,
for7 minutesoruntil
wellbrowned.Transfer
toa tray.Repeatwith
remainingchicken.
Addchoppedcoriander,
fivespiceandchicken
toslowcooker.
4.Add 1.75 litres water,
fishsauceandpepper-
cornstoslowcooker.
Reducetolow,thencook,
covered,for5 hoursor
untilchickenis tender.
Transferchickentoa
largetray.
5.Strainchickenbroth
througha finesieveover
a largebowl.Discard
solids.Removechicken
meatfrombones.Discard
skinandbones.Return
strainedbrothand
chickenmeattocleaned
slowcooker.Adjust
settingto highandcook,
covered,fora further
15 minutesoruntilhot.
Seasonwithextrafish
sauce,if needed.
6.Placenoodlesin
a mediumheatproof
bowlandcoverwith
boilingwater.Standfor
15 minutes,thendrain.
7.Dividenoodlesand
chickenamongbowls;
ladlebrothoverchicken.
Seasonwithpepper,top
withreservedcoriander
leavesandserve.
Chicken Pho
SERVES 4 PREPARATION 15 MINUTES
COOKING 5 HOURS, 30 MINUTES
Top
tip
✦Adda
squeeze
oflime
juicebefore
youeat
and
servewith
lime
wedges.
½ bunchcoriander
1 tablespoonoliveoil
1kgporkscotchfillet,
cutinto4cmcubes
¼ cupThairedcurry
paste
500gfrozenThai
stir-fryvegetables
165mlcan coconut
milk
1.Washcoriander
thoroughly.Separate
roots,stemsand
leaves.Finelychop
enoughoftheroots
andstemstoyield
¼ cup.Reservethe
leavesforserving.
2.Heatoilina 5-litre
slowcookeronsear
(high)setting.Cook
pork,inbatches,
turning,for5 minutes
or until well browned.
3.Addcurrypaste,
thencook,stirring,
for1 minuteor
untilfragrant.Add
choppedcoriander
and½ cupwater.
Adjustsettingtolow,
thencook,covered,
for9 hours.
4.Addfrozen
vegetablesand
coconutmilk.Adjust
settingtoreduce
(high),thencook,
uncovered,for 15
minutesoruntil
vegetablesarehot
andsaucethickens.
5.Season.Scatter
currywithreserved
corianderleavesjust
before you serve.
Thai Coconut
Pork Curry
SERVES 4 PREPARATION 15 MINUTES
COOKING 9 HOURS, 30 MINUTES
PICTURES: BAUERSYNDICATION.COM.AU.
Toptip
✦ Addlimewedges
orbeansprouts
to serve.
Woman’s Day 47