Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4-6

  2. 2 tablespoon 3 1 teaspoon 100 g 10 2 tablespoons 1 teaspoon 1 teaspoon 3 liters

  3. 1 teaspoon 1 200 g 1/4 teaspoon 1 2 For garnishing

  4. 2-3 2-3 sprigs

  5. 1-2 sprigs

  6. Cooking oil

  7. Shallots, peeled and finely chopped

  8. Garlic, finely chopped

  9. Chicken gizzard, thinly sliced

  10. Wood ear fungus, soaked to soften then thinly sliced

  11. Fish sauce

  12. Sugar

  13. Chicken seasoning powder

  14. Water

  15. Salt

  16. Whole chicken, cleaned

  17. Glass noodles, soaked to soften then cut into shorter lengths

  18. Ground white pepper

  19. Red chili, chopped

  20. Limes, cut into wedges

  21. Spring onions (scallions), chopped

  22. Coriander (cilantro) leaves, chopped

  23. Polygonum leaves, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat cooking oil and fry shallots andgarlic until fragrant.

  2. Add chicken gizzard and stir fry for 5minutes before adding wood ear fungus, fish sauce, sugar and chickenseasoning powder. Mix well. Set aside.

  3. In a large pot, bring water to the boilthen add salt and chicken. Leave to boil for 30 minutes.

  4. Add stir fried chicken gizzard and woodear fungus. Season with more fish sauce, sugar and chicken seasoningpowder to taste.

  5. When chicken is cooked, remove and leaveto cool before shredding meat.

  6. Divide glass noodles equally into servingbowls. Top with shredded chicken meat, chicken gizzard and wood earfungus.

  7. Pour stock over and garnish with springonions, coriander and polyganum leaves. Sprinkle with some pepper andserve with chili and lime wedges on the side.


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