Lang Lang

Ingredients for Lang Lang

• 2 chicken leg-and-thigh sections
• 2 stalks celery, sliced
• 1 bunch spring onion, sliced
• 1 tablespoon black peppercorns
• 1.5 litres water
• 500 g minced pork
• 150 g shrimp, shelled and chopped
• 1 egg, lightly beaten
• 2 teaspoons cornstarch
• Freshly ground black pepper, to taste
• Salt, to taste
• 200 g sotanghon noodles
• 100 g snow peas
• 1 cup rehydrated wood ear fungus, thinly sliced
• 1 head garlic, minced
• 2 shallots, minced
• Fish sauce, to taste
• Oil

How to cook Lang Lang

1. 1.Combine chicken, celery, spring onion, peppercorns, and water. Boil for 30 minutes; remove chicken, strain broth, and flake the cooled meat.
2. 2.Mix minced pork, chopped shrimp, egg, cornstarch, black pepper, and salt; form small meatballs.
3. 3.Heat oil in a pot, fry garlic until golden and crisp, remove it, then sauté shallots in the remaining oil.
4. 4.Bring strained broth to a boil. Add meatballs one by one, lower heat, and cook for 5 minutes.
5. 5.Add chicken and wood ear fungus for 5 minutes, then sotanghon and fish sauce for 5 minutes.
6. 6.Add snow peas, cover, and let residual heat cook them. Garnish with fried garlic and serve.