Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4-5

  2. 1 2 1/2 liters

  3. 1 inch 30 ml 12 15 ml 1/4 teaspoon Individual dips

  4. 15 ml 15 ml 15 ml Large chicken, either corn-fed or free-range

  5. Water

  6. Sliced peeled root ginger, about 5 mm thick

  7. Nuoc Mam sauce or light soy sauce

  8. Dried black Chinese mushrooms

  9. Dry sherry

  10. Salt

  11. Light soy sauce

  12. Sesame seed oil

  13. Nuoc Mam sauce

Instructions Jump to Ingredients ↑

  1. Tear off the fat from the chicken cavityand discard. Cut off the parson's nose and rinse the chicken in coldwater. Bring a large pot of water to the boil over high heat and plungein the chicken. When the water comes to the boil again, let the chickencook for 1 minute to firm the skin. Remove it and rinse it briefly withrunning warm water to get rid of any scum.

  2. Bring the measured amount of water to theboil with the ginger slices and Nuoc Mam sauce in a deep pot into whichthe chicken will fit snugly.

  3. Add the chicken and, when the water boilsagain, turn the heat down to a simmer.

  4. Cover and simmer for 1 1/2 hours, turningthe chicken from time to time to ensure that it cooks evenly.

  5. In the meantime, soak the black mushroomsin some warm water for about 20 minutes. Squeeze them dry and rinse incold water, repeating this a couple of times. Cut off and discard thestems and add the mushrooms to the soup about 30- minutes into thecooking time. Add the sherry when the chicken is cooked and season withsalt to taste.

  6. Serve the chicken whole in the soup anddips in individual saucers. Guests tear off pieces of the meat with afork or chopsticks and put it in their bowls with a little broth andmushrooms.

  7. Leftover chicken can be used for a varietyof dishes.


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