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12-16 Lily buds, soaked and trimmed
2 tablespoons Fish sauce
1/4 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
2-3 Spring onions, sliced
1 sprig Coriander (cilantro) leaves, for garnishing
1 tablespoon Vegetable oil
1/2 teaspoon Minced garlic
2 Shallots, thinly sliced
675 ml Chicken stock
230 g Cooked, chicken meat, deboned and thinly shredded
Ingredients : Serves 5
1 tablespoon Black fungus, soaked and cut into thin strips12-16 Lily buds, soaked and trimmed
2 tablespoons Fish sauce
1/4 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
2-3 Spring onions, sliced
1 sprig Coriander (cilantro) leaves, for garnishing
1 tablespoon Vegetable oil
1/2 teaspoon Minced garlic
2 Shallots, thinly sliced
675 ml Chicken stock
230 g Cooked, chicken meat, deboned and thinly shredded
Preparation:
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Heat oil in a wok or pan.
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Stir fry garlic and shallots until fragrant. Do not brown them.
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Add chicken stock and bring to boil.
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Add chicken meat, vermicelli, fungus, lily buds and fish sauce.
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Bring back to boil and simmer for about 3 minutes
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Taste and adjust seasoning, to your liking.
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Add spring onions.
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Garnish with coriander (cilantro) sprig.
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Serve hot.
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Date Added: 2009-03-16 Views : 70