CHICKEN PHO

 CHICKEN PHO

INGREDIENTS: 8 CLOVES  GARLIC, 1 LEEK, 1 SMALL PURPLE ONION, 2 CUPS CABBAGE, 1 CUP FENNEL, 1/4 CUP CANOLA OIL, 1 CARROT, 1/2 RED PEPPER, 2 SCALLIONS, 2 CUPS BABY BOK CHOY, 1/2 CUP FRESH GRATED GINGER, 1/2 BOX RICE STICKS, 1 POUND THINLY SLICED CHICKEN BREASTS, 1/2 CUP FRESH CILANTRO, 1/2 CUP FRESH BASIL, 1/4 CUP LIME JUICE, 2 TBS SUGAR, 1 TSP FISH SAUCE, 1 TSP CINNAMON, CARDAMON, CLOVES AND CORIANDER, 2 TBS SALT, 12 CUPS (AT LEAST) OF CHICKEN STOCK

SAUTE ALL THE VEGETABLES IN THE OIL UNTIL SOFTENED. ADD THE STOCK AND SPICES. ADD THE CHICKEN AND WHEN IT LOOKS COOKED, ADD THE NOODLES. IF YOU NEED MORE CHICKEN STOCK, FEEL FREE TO ADD IT. (I FORGOT TO MEASURE HOW MUCH STOCK I PUT IN. SORRY!)

IT HAD GREAT FLAVOR!