Serves 1
Directions
- 1Add dried mushrooms to a bowl and pour in boiling water. Set aside.
- 2Soak dry noodles in room temperature water. Set aside.
- 3Cut ginger into thin slices.
- 4Peel and trim off root-end of shallots.
- 5Add ginger slices (reserving 2 slices) to a large pot with the chicken.
- 6Fold green onion stalks in half and insert into the cavity of the chicken, along with the 2 reserved pieces of ginger.
- 7Add shallots, salt, and 3 liters of water to the pot.
- 8Bring pot to boil over medium high.
- 9Reduce heat to medium low, add bouillon powder, and let simmer for 30 minutes.
- 10Strain, rinse, and slice the 2 types of mushrooms thinly, along with the shallot.
- 11For the white parts of green onions: cut into 3cm lengths, then quarter them lengthwise.
- 12For the greens: chop into 1/2cm pieces.
Ingredients
- 2 kg whole chicken
- 50 g ginger
- 100 g shallot
- 2 stalks green onion
- 0.5 tbsp salt
- 3 liters water
- 1 tbsp bouillon powder
- 2 tbsp fish sauce
- 25 g dried wood ear mushrooms
- 25 g dried shiitake mushrooms
- 25 g shallot
- 1 tbsp vegetable oil
- 1 tsp Bouillon powder
- 1 tsp ground black pepper
- 3 tsp fish sauce
- 300 g dry miến noodles
- 3 stalks green onion
- Cilantro
- Sriracha or chilis for serving
Equipment
large pot
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