Chicken Glass Noodle Soup
Similar recipes: Poultry, Rice and Noodles, Soups
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2 tablespoon Cooking oil
3 Shallots, peeled and finely chopped
1 teaspoon Garlic, finely chopped
100 g Chicken gizzard, thinly sliced
10 Wood ear fungus, soaked to soften then thinly sliced
2 tablespoons Fish sauce
1 teaspoon Sugar
1 teaspoon Chicken seasoning powder
3 liters Water
1 teaspoon Salt
1 Whole chicken, cleaned
200 g Glass noodles, soaked to soften then cut into shorter lengths
1/4 teaspoon Ground white pepper
1 Red chili, chopped
2 Limes, cut into wedges
For garnishing
2-3 Spring onions (scallions), chopped
2-3 sprigs Coriander (cilantro) leaves, chopped
1-2 sprigs Polygonum leaves, finely chopped
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. 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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