|
1
tablespoon
1/2
teaspoon
2
675 ml
225 g
25 g
1 tablespoon
12-16
2 tablespoons
2-3 |
vegetable oil
minced garlic
shallots or 1 small onion, thinly sliced
chicken stock
cooked chicken meat, boned and thinly
shredded
bean thread vermicelli, soaked then cut
into short lengths
black fungus, soaked and cut into small
pieces
lily buds, soaked and trimmed
fish sauce
spring onions, sliced
salt and freshly ground black pepper
coriander sprigs, to garnish |
|
Method :
Heat oil in a wok or pan and stir
fry garlic and shallots or onion until aromatic; do not brown them. Add chicken stock and bring to
boil. Add chicken, vermicelli, fungus,
lily buds and fish sauce, bring back to boil and simmer for about 3
minutes. Taste and adjust seasoning, then
add spring onions. Serve soup hot, garnished with
coriander sprigs.
Serves 4-6
If ready cooked chicken is not available,
raw chicken fillet can be used instead, but increase cooking time by at
least 2 minutes, or until chicken is cooked.
#Ads - Get the above cooking ingredients here at discounted price
|
