1. Ingredients:
– Chicken meat: 250g
– Lean pork paste: 100g
– Dried shrimp: 500g
– Vermicelli: 1,000g
– Ginger:1 piece
– Water: 3,000ml
– Sipuncula (peanut worm): 2-3
– Pig marrow bones: 1,000g
– Salted duck egg: 1
– Fresh shrimp head (or dried cuttlefish): 100g
– Others: fish sauce, belostomatid essence, laksa leaves, lemon, fresh chili, shrimp sauce, dried turnip, spring onion.
2. Instructions:
– To dry the sipuncula. To char the dried shallot and fresh ginger.
– To wash pig marrow bones and boil them in a stockpot; quickly srub the stockpot clean; strike the bones with a hammer to break them partway and return to the pot. Put the shallot, ginger, sipuncula, shrimp head into the pot; pour in water, and bring to a boil to make broth. Before serving, season the broth to taste.
– To put chicken and duck breasts into the stockpot. When cooked, remove from the pot and let cool; shred the chicken and duck, set aside; return the bones to the stockpot.
– To dip the dried shrimp in the stock, then remove and pound; put pounded shrimp into a pan and roast until fluffy (this substance is called pemmican).
– To beat the eggs to make very thin omelet and cut in long strips. Boil salted duck egg; discard egg white; cut egg yolk into thin slices.
– To cut lean pork paste into long, thin trips. Soak dried turnip in water until soft; then dip in fish sauce. Wash and finely chop smartweed. Fry and slice Chinese sausage.
– To pour boiling water on rice vermicelli, then drain; divide vermicelli evenly between 4 large bowls; place smartweed on top and cover with a portion of chicken, duck, omelet, pork paste, and fluffy pemmican; put a slice of egg yolk in the middle of each bowl; ladle boiling broth into bowls.
– To serve soup hot with fish sauce (mixed with belostomatid essence), shrimp paste, lemon juice, chili, and pickled turnip.
Hope you enjoy with this Chicken recipe!
