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125 g Dried wood ear mushrooms, trimmed and soaked
250 g Chicken breast, cut into pieces
1/4 Salt
2.5 g Black or white pepper
50 g Chopped green onions (scallions)
Broth
3 1/2 pints Water
45 ml Nuoc cham sauce
1 Onion, quartered
1 1/2 kg Pork bones
455 g Chicken wings, bones and or leftover meat scraps
455 g Whole carrot and/or quartered cauliflower
455 g Whole green beans and/or quarter of a cabbage
Ingredients : Serves 6
225 g Chinese vermicelli125 g Dried wood ear mushrooms, trimmed and soaked
250 g Chicken breast, cut into pieces
1/4 Salt
2.5 g Black or white pepper
50 g Chopped green onions (scallions)
Broth
3 1/2 pints Water
45 ml Nuoc cham sauce
1 Onion, quartered
1 1/2 kg Pork bones
455 g Chicken wings, bones and or leftover meat scraps
455 g Whole carrot and/or quartered cauliflower
455 g Whole green beans and/or quarter of a cabbage
Preparation:
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Make the broth by boiling all the broth ingredients together then simmering for an hour.
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Strain reduced broth and discard the bones and big vegetables.
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Boil chicken pieces in broth for 15 minutes, skimming the surface.
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Add vermicelli and softened dried wood ear mushrooms and cook until vermicelli is done.
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Serve, season and sprinkle with chopped green onion (scallion).
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 81