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Wednesday, December 19, 2012,9:00 PM by
J.Sujatha

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VERMICELLI SOUP & MINCED CHICKEN

Serves :
8

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the vermicelli in boiling water for 4 - 5 minutes or until soft. Drain, and then shorten the noodles by cutting them.
  • Soak the dried black fungus in boiling water for 4 - 5 minutes or until soft, then drain. Discard the hard stalks and finely chop.
  • Heat the oil in a small wok and stir-fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned. Spoon into a small bowl.
  • Mix the chicken with the coriander, salt and pepper.
  • Put the stock, soy sauce and preserved radish in a saucepan and bring to the boil.
  • Lower to medium heat and use a spoon or your wet fingers to shape the chicken mixture into small balls, about 1 inch across.
  • Place them in the stock until you have used up all the mixture, then cook 3 - 4 minutes.
  • Add the noodles and black fungus and cook for another 2 -3 minutes, stirring frequently. Taste and adjust the seasoning.
  • Spoon into a serving bowl, garnish with spring onions and coriander.

INGREDIENTS

  • 100 grams Mung bean vermicelli
  • 30 grams Dried black fungus
  • 4 tablespoons Cooking oil
  • 6 Garlic cloves, finely chopped
  • 1 kg chicken Minced
  • 30 Coriander leaves, finely chopped
  • Sea salt to taste
  • 1 teaspoon Ground white pepper
  • 2 liters Vegetable or chicken stock
  • 4 tablespoons Light soy sauce
  • 2 tablespoons Preserved radish
  • Spring Onions, to garnish
  • Coriander leaves
  • Posted Saturday, February 11, 2023 at 11:05:06 PM

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