Ingredients

1 whole corn fed chicken
1kg-2kg for 2-3 people
1 large onion (peeled and cut in half)
Thumb sized chunk of fresh ginger (sliced in half lengthwise, about 3” length)
1 bunch cilantro
2 whole star anise
12 cloves cassia bark 2-inch
x 1-inch piece
½tsp white pepper
80g yellow rock sugar (or light brown sugar)
2tbsp fish sauce (or to taste)
1tbsp salt (or to taste)

Directions

1. Clean your corn-fed chicken inside and out with salt and rinse thoroughly or purchase a chicken with the giblets removed. Sear the onion, ginger, star anise and cloves in a pan for a few minutes until they are toasted.
2. Boil a large pot of water (large enough to fit your chicken). Add your torched ingredients and rock sugar – this is the base of your soup. Place the chicken in the oven on a tray, breast side up, at around 200 degrees. Depending on the size of your chicken, allow 1-1.5hr or it to fully cook, flipping it halfway.
3. Season your soup with salt and fish sauce and white pepper. Meanwhile, prep and cook your rice pho noodles as suggested on the packet (usually boil it for 5-7 minutes and rinse in cold water and set aside).
4. Once the chicken is fully cooked, remove from the oven and carve the breast into slices. The thighs can be left whole (my favourite part). Taste the stock/soup and season and adjust as.
5. Begin plating by putting your noodles into a big bowl with your chicken. Cover this in the soupy broth, along with a garnish of
   cilantro. You can put a dash of hoisin sauce and siracha, and even some bean sprouts, basil, onion or a lime wedge to serve.