|Recipe Type||Soups/Salads||Preparation Time|
Recipe of Pork and Chicken
|Whole Coriander Plant||1||Numbers|
|Chopped Spring Onion, Including Green Leaves||3||Tablespoons|
|Chopped Fresh Coriander Leaves||3||Tablespoons|
|Red Chili, Seeded And Sliced, Optional||1||Numbers|
Cook pork as in sweet pork recipe. Cool and chill, then remove fat from surface of stock. Put chicken into a saucepan with 6 cups water, peppercorns, well-washed coriander plant, and salt. Bring to the boil then cover and simmer until chicken is tender. Soak mushrooms in hot water for 20 minutes, cut off stems and add stems to simmering chicken for extra flavor. Slice the caps finely and set aside. Soak cellophane noodles in hot water for 15 minutes, drain and cut into short 5 cm (2 inch) lengths. When chicken is ready, remove from heat and allow to cool in the stock, then lift out, remove skin and bones and cut chicken into small dice. Strain the stock. There should be about 4 cups. Cut half the pork into dice, reserving remaining pork for use in another dish, or simply serve as sweet pork. Measure pork stock and use 2 cups to combine with chicken stock. Bring to a boil, add cellophane noodles and mushrooms and simmer for 10 minutes. Add diced chicken and pork, chopped spring onion and coriander and turn off heat immediately. Serve at once, and garnish if liked with the chili slices.
Posted Oct 16, 2007