| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs | Thai | Chicken, Soups/stews, Thailand | 4 | Servings |
INGREDIENTS
| 4 | c | Water |
| 1 | Whole Chicken Breast | |
| 8 | oz | Dried Fish Belly/Fish Maw |
| Soaked In Hot Water Until | ||
| Soft | ||
| 1/3 | c | Light Soy Sauce |
| 1 | T | Sweet Soy Sauce |
| 1/2 | c | Bamboo Shoot Strips |
| 1/4 | t | White Pepper |
| 4 | Hard-Cooked Eggs, Sliced | |
| 1/4 | c | Minced Cilantro/Coriander |
INSTRUCTIONS
Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside. Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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