| INGREDIENTS |
| Garlic,
chopped |
2
flakes. |
| Coriander |
4
sprigs. |
| Black
pepper, crushed |
1½
tsp. |
| Chicken
stock |
1
liter |
| Black
mushrooms soaked in water for 20 minutes |
5
nos. |
| Fish
sauce |
1
tbsp. |
| Chicken,
cut into strips |
115
gms. |
| Spring
onions, thinly sliced |
55
gms. |
| Coriander,
for garnish |
As
required |
| Salt |
To
taste |
| METHOD |
| 1. |
With a pestle pound
or mix garlic, coriander and peppercorns to a paste |
| 2. |
In a wok heat oil,
add the paste and stir for a minute. |
| 3. |
Add
the stock, mushrooms and fish sauce, simmer for 5 minutes. |
| 4. |
Then add the
chicken pieces and cook gently over a low flame. |
| 5. |
Sprinkle the spring
onions on top and garnish with coriander sprigs. |
|
|
