Friday, December 12, 2008

Shredded Chicken in Rice Noodle


Steeped a few pieces of chicken merrylands and add some fish sauce or salt to taste into the stock. Shred the chicken and set aside. In a small pot, scoop and boil 1 ladle of chicken stock and include 1 teaspoon of tapioca flour to thicken the stock. Add in the lai fan (cantonese) or rice noodle, shredded chicken, chopped coriander and thai basil. A dash of fried garlic with a bit of tumeric on top for fragrance. Ready to serve. Easy!

2 comments:

sherrieg said...

This looks delicious! Fish sauce is something I've never tried - can it be used in place of salt?

Ais' said...

Sherrie,

Yes, you can use salt, plus some sugar to replace fish sauce. That will create the balance.