| 1 |
In separate bowls, soak the lily buds and cellophane
noodles in warm water for about 20 minutes. |
| 2 |
Place the chicken broth in a saucepan. Place the
chicken leg in the cold broth and bring to a boil. Turn the heat
down to medium, cover, and cook for 15 to 20 minutes, uncovering
from time to time to remove scum from the surface of the soup. |
| 3 |
Remove the chicken leg from the broth; take the meat
from the bone and shred with your hands. Return the shredded chicken
to the broth. |
| 4 |
Remove the noodles from the water and cut into 3
crosswise sections. Remove the hard tip from each lily bud and tie a
single knot in each (this enhances the appearance). Add the lily
buds to the broth and stir, then add the noodles, fish sauce, and a
sprinkling of black pepepr. Bring to a boil and turn off
immediately. Sprinkle with the chopped coriander and scallion just
before serving. |
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