Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Chicken
5 pt Water -- approximately
2 x 1 inch slices peeled ginger
Root -- about 1/8"thick
2 tb Nuoc Mam sauce
OR
2 tb Light soy sauce
And 1 tsp. anchovy extract
12 Dried black Chinese
Mushrooms
1 tb Dry sherry
Salt

----------------------INDIVIDUAL DIPS---------------------------
1 tb Light soy sauce
1 tb Sesame seed oil
1 tb Nuoc Mam sauce
OR
1 tb Maggi liquid seasoning
And 1 1/2 tsp. anchovy
Extract

*(Thit Ga Luoc Voi Nuoc Mam).

1. Tear off the fat from the chicken cavity and discard. Cut off
the tail end and rinse the chicken in cold water. Bring a large pot
of water to a boil over high heat and plunge in the chicken. When
the water comes to a boil again, let the chicken coo 2. Bring the
measured amount of water to a boil with the ginger slices and Nuoc
Mam sauce in a deep pot into which the chicken will fit snugly. Add
the chicken and, when the water boils again, turn the heat down to a
simmer. Cover and simmer for 1 1/2 3. In the meantime, soak the black
mushrooms in some warm water for about 20 minutes. Squeeze them dry
and rinse in cold water, repeating this a couple of times. Cut off
and didcard the stems and add the mushrooms to the soup about 30
minutes into the 4. Serve the chicken whole in the soup and the dips
in individual saucers. Guests tear off pieces of the meat with a fork
or chopsticks and put it in their bowls with a little broth and
mushrooms. Leftover chicken can be used for a variety of dishes.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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