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Kapaw Pla (dried Fish Belly Soup)

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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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