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Vermicelli: 220g
Dried wood ear mushrooms, trimmed and soaked: 120g
Chicken breast (has cut into pieces): 250g
Salt: 1/4
Black or white pepper: 3g
Chopped green onions (scallions): 50g
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Chicken wings, bones and or leftover meat scraps: 450g
Water: 2l
Fish sauce: 50ml
Onion (has quartered): 1
Pork bones: 1.5kg
Cauliflower: 450g
Cabbage: 450
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Making the broth: Boiling all the broth ingredients together then simmering for an hour. Straining the broth and pick up the bones and big vegetables.
Boiling chicken pieces in broth for 15-20 minutes and make sure always skimming the surface. Add vermicelli and softened dried wood ear mushrooms and cook until vermicelli is delicious.
This dish served with season and sprinkle with chopped green onion.
Hope you enjoy with this Chicken recipe!
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