1/4 cup vegetable oil
6 cloves garlic, chopped fine
1 onion, diced
1 chicken, quartered
10 cups water
1 carrot, chopped
2 leeks, trimmed and chopped
2 stalks celery, chopped
1 teaspoon salt
2 tablespoons fish sauce
10 pieces dried mushrooms
1 8-ounce package glass noodles, soaked in water for 10 minutes
In large stewing pot, saute garlic and onion in oil. Add chicken and
cook 5 minutes, turning occasionally. Pour in water and add vegetables.
Bring to boil. Cook chicken until tender, then remove and pull meat
from the bone; set meat aside. Strain broth. Press vegetables through
sieve and collect runoff in pot (discard vegetables). Add salt and fish
sauce to pot and stir. Add chicken, mushrooms and glass noodles. Boil
for 10 minutes and serve hot. Serves 6 - 8 people.
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