Chicken glass noodle soup

Method

1. 1 Boil the chicken with ginger and roasted shallots for 30 minutes, skimming off the foam to keep the broth clear.
2. 2 Remove the chicken from the boiling water, soak it in ice water for 5 minutes, then shred the meat.
3. 3 Soak shiitake mushrooms and wood ear mushrooms for 20 minutes, then slice them into strips and add them to the broth.
4. 4 Season the broth with fish sauce, salt, and a pinch of pepper to taste.
5. 5 Soak the vermicelli in cold water for 5 minutes, then blanch quickly for 20 seconds until softened.
6. 6 Place the vermicelli in a bowl, arrange the chicken pieces on top, pour in the broth, and sprinkle with fried onions and herbs.

With an appliance

• Pressure cooker 1 hr 16 min

  Replace step 1: boiling the chicken under high pressure for 8 minutes, then letting it air dry for 10 minutes; this reduces the cooking time by about 12 minutes, resulting in tender meat and eliminating the need to constantly monitor the foam. The vermicelli noodles should still be blanched separately in step 5 to maintain their chewiness.