|
1
2.5 liters
1
inch
30 ml
12
15 ml
1/4 teaspoon
Individual dips
15 ml
15 ml
15 ml
|
Large chicken, either corn-fed or free-range
Water
Sliced peeled root ginger, about 5 mm thick
Nuoc Mam sauce or light soy sauce
Dried black Chinese mushrooms
Dry sherry
Salt
Light soy sauce
Sesame seed oil
Nuoc Mam sauce
|
Method :
-
Tear off the fat from the chicken cavity
and discard. Cut off the parson's nose and rinse the chicken in cold
water. Bring a large pot of water to the boil over high heat and plunge
in the chicken. When the water comes to the boil again, let the chicken
cook for 1 minute to firm the skin. Remove it and rinse it briefly with
running warm water to get rid of any scum.
-
Bring the measured amount of water to the
boil with the ginger slices and Nuoc Mam sauce in a deep pot into which
the chicken will fit snugly.
-
Add the chicken and, when the water boils
again, turn the heat down to a simmer.
-
Cover and simmer for 1 1/2 hours, turning
the chicken from time to time to ensure that it cooks evenly.
-
In the meantime, soak the black mushrooms
in some warm water for about 20 minutes. Squeeze them dry and rinse in
cold water, repeating this a couple of times. Cut off and discard the
stems and add the mushrooms to the soup about 30- minutes into the
cooking time. Add the sherry when the chicken is cooked and season with
salt to taste.
-
Serve the chicken whole in the soup and
dips in individual saucers. Guests tear off pieces of the meat with a
fork or chopsticks and put it in their bowls with a little broth and
mushrooms.
-
Leftover chicken can be used for a variety
of dishes.
|