| 1 |
Soak the cellophane noodles in warm water for 10
minutes, then drain and cut into 3-inch lengths. |
| 2 |
Bring the 2 quarts water to a boil and drop in the
chicken necks, legs, and giblets. Boil for 7 minutes, then remove
giblets; slice and reserve them for use later. Continue cooking the
broth for another 15 minutes, then strain, discarding the necks.
Remove and shred all meat from legs and thighs. Add the fish sauce,
salt, and a dsah of MSG to the broth; sprinkle with black pepper.
Just before serving, bring the soup to a boil and add the cellophane
noodles. |
| 3 |
To serve, remove the noodles from the soup and use to
fill individual bowls half full. Sprinkle on some shredded chicken,
giblets, and chopped scallion, and coriander. Pour boiling broth
over all, sprinkle on some black pepper, and serve. |
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