Quick Chicken Pho

• 1 None small rotisserie chicken
• 4 cups chicken stock
• 4 None scallions, thinly sliced, plus extra to serve
• 4 None star anise
• 4 None whole cloves
• 1 inch piece ginger, peeled, sliced
• 1 tbsp fish sauce
• 7 oz rice noodles
• 1 bunch baby bok choy, shredded
• None None Small red chili, sliced, to serve

1. Remove skin from chicken and discard. Shred chicken and place in a bowl.
2. In a large, deep saucepan, combine stock, 4 cups water, scallion, star anise, cloves, ginger and fish sauce. Bring to a boil on high. Reduce heat to low and simmer for 15 minutes.
3. Meanwhile, prepare noodles according to package instructions. Drain well. Divide noodles among 4 serving bowls.
4. Place bok choy in a large heatproof bowl and cover with boiling water. Set aside for 1-2 minutes or until just wilted. Drain well. Divide the bok choy and the shredded chicken among the serving bowls.
5. Strain stock, then ladle liquid into serving bowls. Serve topped with sliced scallion and chili.

rotisserie chicken, chicken stock, scallions, anise, cloves, ginger, fish sauce, rice noodles, baby bok choy, red chili

Taken from recipes-plus.com/api/v2.0/recipes/29292 (may not work)