Vermicelli (yields: 3 bowls)
Ingredients
Method
1. Wash and clean the chicken offal, blanch them slightly then slice thinly.
2. Wash the shitake mushrooms.
a. Soak shitake mushroom in cold water for half an hour.
3. Soak wood ear mushrooms in boiling hot water.
4. Squeeze the shitake and wood ear mushrooms then chop them finely.
5. Heat oil in a pan, sauté some diced shallots, and stir-fry the chicken offal.
6. Add shitake and wood ear mushrooms in.
7. Add seasoning salt, MSG and fish sauce and stir fry.
8. Boil the chicken broth, put in the vermicelli for 3 minutes then take the cooked vermicelli out, place in
bowls.
9. Place chicken offal, wood ear mushrooms and shitake mushrooms on top of the vermicelli. Ladle the
broth over.
10. Garnish with spring onion and coriander.
- Chicken offal (2 sets)
- Clear chicken broth
- Coriander
- Fish sauce (1/4 tablespoon)
- Shitake mushroom (30 grams)
- Spring onions
- Vermicelli (200 grams)
- Wood ear mushroom (30 grams)
- MSG (a pinch)
- Seasoning salt (a pinch)
Method
1. Wash and clean the chicken offal, blanch them slightly then slice thinly.
2. Wash the shitake mushrooms.
a. Soak shitake mushroom in cold water for half an hour.
3. Soak wood ear mushrooms in boiling hot water.
4. Squeeze the shitake and wood ear mushrooms then chop them finely.
5. Heat oil in a pan, sauté some diced shallots, and stir-fry the chicken offal.
6. Add shitake and wood ear mushrooms in.
7. Add seasoning salt, MSG and fish sauce and stir fry.
8. Boil the chicken broth, put in the vermicelli for 3 minutes then take the cooked vermicelli out, place in
bowls.
9. Place chicken offal, wood ear mushrooms and shitake mushrooms on top of the vermicelli. Ladle the
broth over.
10. Garnish with spring onion and coriander.