Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water 1 tb Sweet Soy Sauce
1 Whole Chicken Breast 1/2 c Bamboo Shoot Strips
8 oz Dried Fish Belly/Fish Maw 1/4 ts White Pepper
-Soaked In Hot Water Until 4 sm Hard-Cooked Eggs, Sliced
-Soft 1/4 c Minced Cilantro/Coriander
1/3 c Light Soy Sauce

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.

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