2 cloves garlic, crushed
4 sprigs coriander
1.5 tsp peppercorns, crushed
1 tblsp vegetable oil
4.5 cups chicken stock
5 Chinese dried black mushrooms, soaked for about 1 hr. and
1.25 tblsp fish sauce
4 oz chicken (or a bit more), cut into strips
2 green onions, thinly sliced
Coriander to garnish
Using a pestle and mortar or sm. food processor, pound or mix garlic,
coriander sprigs and peppercorns to a paste. In wok, heat vegetable
oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms
& fish sauce. Simmer 10 mins.
Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions
and coriander over surface to garnish.