Chicken Vermicelli Soup

Ingredients

To taste: Coriander, fresh herbs, pepper, lemon leaves, chilli, spring onion, dried shallot, ginger, seasoning (salt and MSG) smartweed and cooking oil

Preparation of Chicken Vermicelli Soup

• Remove the chicken’s intestines, wash and boil the chicken until cooked. Take the meat off the bone, shred and set aside. Wash and finely chop the chickens gizzard, heart and liver.
• Soak the mushroom in water until soft. Wash, remove the stalk and cut into long thin strips. Char the ginger and shallot, slightly crush and add to the chicken stock.
• Wash and finely chop the smartweed, coriander and fresh herbs and slice the spring onions, separating the white and green parts.
• Heat the cooking oil and fry the white part of the onion until fragrant. Add the chicken gizzard, heart and liver together with the mushroom and stir-fry until cooked before adding the seasoning and pepper.
• Soak the noodles in water until soft, then wash and cut into shorter lengths. Boil the stock and scold the noodles before dividing into large bowls. Place the chicken flesh, gizzard, heart and liver on top, scatter with the green part of the spring onion, smartweed, fresh herbs and coriander and ladle the boiling stock into the bowls.
  Serve hot with slices of chilli and pepper.