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@n_m_s_19: #تصميم_فيديوهات🎶🎤 #عبراتكم_الفخمه📿 #تصميمي

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Sunday 14 June 2026 19:06:58 GMT
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alau_10
اخ من ظلام الليل :
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2026-06-20 16:16:10
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a_h_m_e_75
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2026-06-19 15:10:30
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2026-07-20 17:57:45
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CHICKEN PHO FROM SCRATCH I linked the spice bag and chili oil on LTK. The spice bag I linked is the “old man brand” I mentioned in the video. The one I’m using in the video I can not find but it’s by the brand “Richin” INGREDIENTS 2–3 lb chicken* 1 yellow onion 1 knob ginger 1 bag pho spice* 1 tbsp salt 1 tbsp chicken bouillon 1 large piece rock sugar 4 quarts water \* I’m using 2 chicken leg quarters and 1 bone‑in chicken breast. You can use any cut of chicken you prefer — just make sure it has bone and totals 2–3 lb. PHO SPICE (IF YOU’RE MAKING YOUR OWN) 2 cinnamon sticks 2 star anise 1 cardamom pod ¼ tsp cloves 2 tsp fennel seeds 2 tsp coriander seeds (You can also use a premade spice bag. I am using a premade bag and it’s by the brand “richin”) TO SEASON Fish sauce Sugar Salt Chicken bouillon TO SERVE Chopped scallion Chopped cilantro Thinly sliced onions Hoisin sauce Sriracha Chili oil Bean sprouts Basil INSTRUCTIONS Wash the chicken: Soak chicken in water with 2 tbsp vinegar for 10–15 minutes. Rinse and drain under cold water. Set aside. Char aromatics: Peel onion and ginger. Char over open flame, or use an air fryer, oven, or broiler. Toast pho spices: Toast on medium‑low heat for 2–3 minutes, just until fragrant. Do not over‑toast or the broth will turn bitter. Place toasted spices into a spice bag and tie shut. Build the broth: Add chicken, charred onion, charred ginger, salt, chicken bouillon, rock sugar, spice bag, and 4 quarts water to a large pot. Bring to a boil, skim off foam, then reduce heat and simmer 30–40 minutes. If using leg quarters: 30 minutes is enough. If using a whole chicken: simmer ~60 minutes. Add the spice bag only for the last 30 minutes of cooking. Remove aromatics: After cooking, remove and discard the spice bag, onion, and ginger. Remove chicken and let cool before shredding. Season the broth: Taste and adjust with fish sauce, sugar, salt, and/or chicken bouillon. Assemble: Add pho noodles, shredded chicken, cilantro, scallion, and thinly sliced onions to a bowl. Ladle boiling hot broth over top.
CHICKEN PHO FROM SCRATCH I linked the spice bag and chili oil on LTK. The spice bag I linked is the “old man brand” I mentioned in the video. The one I’m using in the video I can not find but it’s by the brand “Richin” INGREDIENTS 2–3 lb chicken* 1 yellow onion 1 knob ginger 1 bag pho spice* 1 tbsp salt 1 tbsp chicken bouillon 1 large piece rock sugar 4 quarts water \* I’m using 2 chicken leg quarters and 1 bone‑in chicken breast. You can use any cut of chicken you prefer — just make sure it has bone and totals 2–3 lb. PHO SPICE (IF YOU’RE MAKING YOUR OWN) 2 cinnamon sticks 2 star anise 1 cardamom pod ¼ tsp cloves 2 tsp fennel seeds 2 tsp coriander seeds (You can also use a premade spice bag. I am using a premade bag and it’s by the brand “richin”) TO SEASON Fish sauce Sugar Salt Chicken bouillon TO SERVE Chopped scallion Chopped cilantro Thinly sliced onions Hoisin sauce Sriracha Chili oil Bean sprouts Basil INSTRUCTIONS Wash the chicken: Soak chicken in water with 2 tbsp vinegar for 10–15 minutes. Rinse and drain under cold water. Set aside. Char aromatics: Peel onion and ginger. Char over open flame, or use an air fryer, oven, or broiler. Toast pho spices: Toast on medium‑low heat for 2–3 minutes, just until fragrant. Do not over‑toast or the broth will turn bitter. Place toasted spices into a spice bag and tie shut. Build the broth: Add chicken, charred onion, charred ginger, salt, chicken bouillon, rock sugar, spice bag, and 4 quarts water to a large pot. Bring to a boil, skim off foam, then reduce heat and simmer 30–40 minutes. If using leg quarters: 30 minutes is enough. If using a whole chicken: simmer ~60 minutes. Add the spice bag only for the last 30 minutes of cooking. Remove aromatics: After cooking, remove and discard the spice bag, onion, and ginger. Remove chicken and let cool before shredding. Season the broth: Taste and adjust with fish sauce, sugar, salt, and/or chicken bouillon. Assemble: Add pho noodles, shredded chicken, cilantro, scallion, and thinly sliced onions to a bowl. Ladle boiling hot broth over top.
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