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Ingredients : 10
cm bunch glass noodles (Chinese vermicelli)
1/2
kg chicken
1
tablespoon fish sauce
8 dried Chinese mushrooms
3
tablespoons chopped cilantro leaves
3
scallions, finely sliced
1
tablespoon cooking oil
2
medium onions, sliced lengthways
6
cloves garlic, sliced lengthways
1/2
teaspoon Ground black pepper
Salt to taste
For serving purposes:
Chili powder
Method :
Pour some hot water into a bowl and soften
the glass noodles by soaking in the bowl. Once softened, cut into
bite-sized lengths. Fill a saucepan with enough water to fully cover the
chicken. Put the chicken into the saucepan. Add the fish sauce and
simmer the chicken. Once the chicken is tender, debone and shred the
chicken meat. Keep the chicken stock for later use.
Discard the
stems of the Chinese mushrooms before soaking in hot water. After about
30 minutes, slice the mushroom caps into fine sizes. Heat up a saucepan
and add in some oil to saute the onions and garlic. Add the chicken
stock, glass noodles, mushrooms and pepper. Bring to a boil before
turning the heat to low and simmer for the noodles is cooked. Add the
shredded chicken meat, and salt according to taste.
Remove the
saucepan from the heat, and sprinkle some cilantro leaves and scallion
on top. Serve while still hot accompanied with some chili powder, if
required.
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