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500 g (1 lb) pork loin
6 cups water
1/2 cup fish sauce
1/2 cup palm sugar or substitute
Half a small chicken or 2 chicken legs
1 teaspoon peppercorns
1 whole coriander plant, including root
1/2 teaspoon salt
5 dried Chinese mushrooms
90 g (3 oz) cellophane noodles
3 tablespoons chopped spring onion, including green leaves
3 tablespoons chopped fresh coriander leaves
1 red chili, seeded and sliced, optional |
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Method :
Cook pork as in
sweet pork recipe. Cool and chill, then remove fat from surface of
stock. Put chicken into a saucepan with 6 cups water, peppercorns,
well-washed coriander plant, and salt. Bring to the boil then cover and
simmer until chicken is tender. Soak mushrooms in hot water for 20
minutes, cut off stems and add stems to simmering chicken for extra
flavor. Slice the caps finely and set aside. Soak cellophane noodles in
hot water for 15 minutes, drain and cut into short 5 cm (2 inch) lengths.
When chicken is ready, remove from heat and allow to cool in the stock,
then lift out, remove skin and bones and cut chicken into small dice.
Strain the stock. There should be about 4 cups. Cut half the pork into
dice, reserving remaining pork for use in another dish, or simply serve as
sweet pork. Measure pork stock and use 2 cups to combine with chicken
stock. Bring to a boil, add cellophane noodles and mushrooms and simmer
for 10 minutes. Add diced chicken and pork, chopped spring onion and
coriander and turn off heat immediately. Serve at once, and garnish if
liked with the chili slices.
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