Ingredients:

1
1
1 stalk
1 tsp
4 cloves
38 g

1
12 cups


Seasoning:
 

chicken (about 1.05 kg)
big onion
lemongrass
white peppercorns
shallot
bean thread
Chinese parsley
chili
water

fish gravy
salt

Method:

1. Wash chicken. Scald in boiling water for a while. Take out and rinse. Drain well.

2. Remove onion skin. Cut into 4 pieces. Saute in a little oil until fragrant. Pat lemongrass.

3. Bring 12 cups of water to the boil. Put in chicken, onion, lemongrass and peppercorns. Bring to the boil. Turn to low heat and simmer for about 21/2 hours until chicken is tender. Dish up and allow to cool. Debone and slice. Put bone back to pot. Add skinned shallots. Simmer for 30 minutes. Then put in seasoning.

4. Soak bean thread until tender. Blanch until cooked. Transfer to earthen pot. Then put chicken slices, chili and Chinese parsley on top. Fold in chicken soup. Serve.