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Ingredients :
500 g pork loin
500 g small chicken
6 cups water
1/2 cup fish sauce
1/2 cup palm sugar
1 teaspoon peppercorns
1 whole cilantro plant, including root
6 dried Chinese mushrooms
90 g cellophane noodles
3 tablespoons chopped scallion, including green leaves
3 tablespoons chopped fresh cilantro leaves
1 red chili, seeded and sliced
Salt to taste
Method :
Cook the pork as in
sweet pork recipe. Cool and chill to remove the fat from surface of
stock. Put chicken into a saucepan with 6 cups water, peppercorns,
well-washed cilantro plant, and salt to taste. Bring to the boil then cover and
simmer until chicken is tender. Fill a colander with hot water and soak
the dried mushrooms for 30 minutes, squeeze dry and cut off the stems
and add stems to simmering chicken for extra flavor. Slice the caps
finely and set aside. Soak cellophane noodles in hot water for 15
minutes, drain and cut into short 5 cm lengths.
When chicken is ready, remove from heat and allow to cool in the stock,
then lift out, remove skin and bones and cut chicken into small dice.
Strain the stock. There should be about 4 cups. Cut half the pork into
dice, reserving remaining pork for use in another dish, or simply serve as
sweet pork. Measure pork stock and use 2 cups to combine with chicken
stock. Bring to a boil, add cellophane noodles and mushrooms and simmer
for 10 minutes. Add diced chicken and pork, chopped scallion and
cilantro and turn off heat immediately. Garnish with chili slices and serve at once
while still hot.
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