Bihongke

Ingredients for Bihongke

• 2 cups cooked flaked chicken
• 250 g bihon noodles
• 24 boiled and shelled quail eggs
• 1 cup rehydrated wood ear fungus, sliced
• 1 carrot, thinly sliced
• 6 garlic cloves, minced
• 3 small shallots, chopped
• 2 liters chicken stock
• 4 spring onions, chopped
• Fish sauce, to taste
• White ground pepper, to taste
• Fried garlic, for garnish
• Cooking oil

How to cook Bihongke

1. 1.Heat oil in a pot and sauté garlic and shallots until fragrant.
2. 2.Pour in chicken stock, add wood ear fungus, and bring to a boil.
3. 3.Add flaked chicken and bihon. Cook for 6 minutes, adding stock if the noodles absorb too much liquid.
4. 4.Add carrots and quail eggs, then turn off heat. Season with fish sauce and white pepper; garnish with spring onions and fried garlic.