Dried Fish Belly Soup - Kapaw Pla

Recipe Ingredients

4 cups	948ml	Water
1		Chicken breast
8 oz	227g	Dried fish belly/fish maw - soaked in hot water
1/3 cup	78ml	Light soy sauce
1 tablespoon	15ml	Sweet soy sauce
1/2 cup	118ml	Bamboo shoot strips
1/4 teaspoon	1.3ml	White pepper
4 teaspoons	20ml	Hard-cooked eggs - sliced (small)
1/4 cup	4g / 0.1oz	Minced cilantro/coriander

Recipe Instructions

Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. ~------------------------------------------------------------------------- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock.

Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside.

Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces.

Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro.

Source:
Emeril Lagasse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.