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2
tablespoon
3
1
teaspoon
100 g
10
2
tablespoons
1
teaspoon
1
teaspoon
3
liters
1
teaspoon
1
200 g
1/4 teaspoon
1
2
For garnishing
2-3
2-3 sprigs
1-2 sprigs
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Cooking oil
Shallots, peeled and finely chopped
Garlic, finely chopped
Chicken gizzard, thinly sliced
Wood ear fungus, soaked to soften then thinly sliced
Fish sauce
Sugar
Chicken seasoning powder
Water
Salt
Whole chicken, cleaned
Glass noodles, soaked to soften then cut into shorter lengths
Ground white pepper
Red chili, chopped
Limes, cut into wedges
Spring onions (scallions), chopped
Coriander (cilantro) leaves, chopped
Polygonum leaves, finely chopped
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Method :
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Heat cooking oil and fry shallots and
garlic until fragrant.
-
Add chicken gizzard and stir fry for 5
minutes before adding wood ear fungus, fish sauce, sugar and chicken
seasoning powder. Mix well. Set aside.
-
In a large pot, bring water to the boil
then add salt and chicken. Leave to boil for 30 minutes.
-
Add stir fried chicken gizzard and wood
ear fungus. Season with more fish sauce, sugar and chicken seasoning
powder to taste.
-
When chicken is cooked, remove and leave
to cool before shredding meat.
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Divide glass noodles equally into serving
bowls. Top with shredded chicken meat, chicken gizzard and wood ear
fungus.
-
Pour stock over and garnish with spring
onions, coriander and polyganum leaves. Sprinkle with some pepper and
serve with chili and lime wedges on the side.
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