Name: Chicken Legs with Noodles and Broth
Yield: 6 Servings
Ingredients: 1 cup vegetable oil; 6 garlic cloves, very thinly sliced on a mandoline or V-slicer; 6 bone-in chicken legs (thigh and drumstick); 2 cups 1-inch pieces Chinese celery or 1 cup 1-inch pieces regular celery; 1 1/2 cups soy sauce, preferably Thai thin soy sauce (such as Healthy Boy); 1/2 cup black soy sauce; 1/2 cup cilantro stems; 1/2 cup 2-inch-pieces lemongrass (cut from bottom half of about 4 stalks); 1/4 cup 1/8-inch-thick slices galangal; 10 bay leaves; 4 pandan leaves, stacked, then tied in a knot; 3–4 whole star anise pods; 1 cinnamon stick; 2 tablespoons coarsely ground black pepper; 2 ounces rock sugar or 1/4 cup granulated sugar; 16–18 ounces rice noodles (pho noodles); Chopped fresh cilantro

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Peden + Munk

This chicken soup is made with chicken legs and a flavorful broth.

Recipe notes