SHREDDED CELLOPHANE RECIPES

Steps:

• In a large bowl, soak the glass noodles with hot water until turns light or soft. Transfer out and drain.
• To shred the cabbage: remove the hard core and cut the half into shreds directly.
• Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire.
• Place shredded cabbage to fry for around 1 minute until slightly soft.
• Add sweet potato starch along with salt, sugar and soy sauce. Fry for another minute and transfer out and serve hot.

Steps:

• Soak the cellophane noodles in warm water for 10 minutes, then drain and cut into 3-inch lengths.
• Bring the 2 quarts water to a boil and drop in the chicken necks, legs, and giblets. Boil for 7 minutes, then remove giblets; slice and reserve them for use later. Continue cooking the broth for another 15 minutes, then strain, discarding the necks. Remove and shred all meat from legs and thighs. Add the fish sauce, salt, sprinkle with black pepper. Just before serving, bring the soup to a boil and add the cellophane noodles.
• To serve, remove the noodles from the soup and use to fill individual bowls half full. Sprinkle on some shredded chicken, giblets, and chopped scallion, and coriander.
• Pour boiling broth over all, sprinkle on some black pepper, and serve.