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Recipe by: maria-isabel
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See below ingredients and instructions of the recipe
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 tb Sweet Soy Sauce
1/2 c Bamboo Shoot Strips
1/4 ts White Pepper
4 sm Hard-Cooked Eggs, Sliced
1/4 c Minced Cilantro/Coriander
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.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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