hi my name is Megan Bullington and I have a one-pot meal for you that I'm super excited about it's called chicken pho and here's what you're gonna need 1 large onion a 3-inch slice of ginger root 4 green onions 1 sweet potato and a 2 teaspoon of fennel seeds 6 cups of chicken stock and add a pound of chopped cooked chicken now what I did is I used my chicken to make the stock and then cut it up you could throw some chicken in the crock pot with some water apple cider vinegar sea salt and black peppers put it on low overnight and cook some chicken stock or you can just buy it at the store you're going to need to turn your oven on broil I'll be using my rock crock Dutch oven if you've been hanging out with me for any period of time you know I love this thing you can use it on your stovetop in your oven broiler grill even microwave you can use on a glass electric or gas range it's the most versatile piece you're gonna have in your kitchen the first thing you're going to need to do is cut a large onion into quarters we're gonna put this in our rock crop extra ly to peel your ginger root and cut it into thick slices if you don't have a good knife that's one of the top things I recommend in the kitchen this is our 5-inch santoku knife it is amazing and it has a lifetime guarantee of 10 sprigs of cilantro and I'm going to use my earth stripper to get the fries off we'll set these aside to use later we're gonna cut the white portion off of our green onions and chop the green these are also going to go in our Rock cracks okay so we have our onions our green onions our ginger root all in our Rock rock we're gonna put this under the broiler for about 10 minutes or until the vegetables start to get charred and I'm gonna walk you through the next step one of my favorite kitchen tools is my veggie spiralizer it does three different cuts we're going to spiralize our sweet potato on the spaghetti cuts the first thing you want to do is make sure that your sweet potato is peeled then cut it into thirds place one of the thirds and the spiralizer press down and you start getting some amazing noodles and cut those occasionally easy using scissors or a sharp knife okay we have our ready needles how gorgeous are these waiting for our vegetables to get out from underneath the broiler and then I'll get you started on the next step okay I've just pulled my vegetables from the end of --n now we're gonna add the stock and the fennel we're gonna bring it to a simmer uncovered over high heat we've brought it to a simmer now we're going to remove our charred vegetables we're going to add our chicken and our sweet potato noodles and simmer for three to five minutes alright it's done garnish with a little green onion and cilantro right before you serve this is a fantastic meal this would be a perfect meal for the nights that you're in a rush you've been to soccer practice or football practice and you come home and the last thing you want to do is make a healthy meal from scratch but guys this is phenomenal you could also prevent prep this in the morning and then put it in the rock crop slow cooker base and when you get home all you've got to do is throw the noodles in there and the chicken in there give it a few more minutes and serve it super super easy I hope you enjoy this ask me any questions you have below bye .
Video Description:
This 1 pot meal is a great dinner for those busy fall nights.
Recipe for Chicken Pho:
1 large onion
1 3' piece of fresh gingerroot
10 cilantro sprigs
4 green onions
1 sweet potato, peeled
1/8 tsp fennel seed
6 cups chicken stock
1 lb chopped cooked chicken
1. Place the oven rack in the top third of the oven, and preheat broiler to HIGH.
2. Cut the onion into quarters. Peel the ginger and cut it into thick slices. Remove the leaves from the cilantro stems with the Herb Stripper, saving the leaves for later. Cut the white portion off the green onion; slice the remaining green onion and save for later.
3. Place the onion, ginger, cilantro stems and the whites of the green onion in the Rockcrok Dutch Oven. Place under broiler, uncovered, for 10 minutes, or until the vegetables are slightly charred.
4. Meanwhile, spiralize the sweet potato using the spaghetti blade on the Veggie Spiralizer.
5. Transfer the Dutch Oven to the stovetop. add the stock and fennel, and bring to a simmer, uncovered, over high heat.
6. Remove the charred vegetables and spices from the broth with the Scoop N Drain. Add the sweet potato noodles and chicken and simmer for 3-5 minutes, or until the sweet potatoes are crisp tender and chicken is warmed through.
7. Garnish with the reserved cilantro leaves and remaining green onion.
8. Enjoy!
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