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Mien Ga

By: Cindy Lam Lorimer
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Ingredients

Broth:

  • 1 shallot, halved, charbroiled
  • 3 inch ginger, peeled, charbroiled
  • 1 whole onion, peeled, halved, charbroiled
  • 5 star anise
  • 2 cinnamon sticks
  • 1 Tbsp coriander seeds
  • 3 green onion stalks, white part only, cut into 3 inch pieces
  • 1 bunch cilantro, stems only
  • 2 Tbsp rock sugar
  • 2 Tbsp rice vinegar
  • ¼ cup mushroom powder, plus 1 tbsp
  • ¼ cup kosher salt, plus 1 tbsp
  • 1 Tbsp fish sauce
  • 2 whole chickens

Ingredients:

  • bean thread noodles, soaked in water for 1 hour
  • 4 cups daikon, peeled, cut into ¼ inch thick slices
  • 4 cups carrots, peeled, cut into ¼ inch thick slices

Optional garnish:

  • dried bamboo shoots, soaked for 6 hours, changing water a few times to rehydrate then cut into thin slices
  • enoki mushrooms
  • cilantro, chopped
  • green onions, chopped
  • rau ram
  • fried shallots
  • green onions, white part only, cut into 3 inch pieces then julienned lengthwise
  • squeeze of lime

Instructions

  • Prepare all of the broth ingredients.
  • Using a 16 quart pot, add all broth ingredients together and fill to the rim with water.
  • Bring to a boil, then reduce to medium low and let it simmer to a low bubbling for 90 minutes.
  • Remove the chickens and immerse them in a large bowl of iced water for 5 minutes. Remove chickens from water and shred them.
  • Strain the broth. Bring the broth back to the pot and add carrots and daikon. Bring it to a boil, then simmer on low for 30 minutes to cook the carrots and daikon.
  • In a bowl, add bean thread noodles, shredded chicken, bamboo shoots and enoki mushrooms (both optional) then pour broth into bowl.
  • Garnish with chopped cilantro and green onions, rau ram, fried shallots and white part of green onions and squeeze a wedge of lime. Enjoy!

Notes

Depending on your heat, it could take up to 2 hours. The way to test is your chicken should be almost falling off the bone as that ensures that your meat is tender enough. Sometimes if I remove my chicken and when I’m tearing the chicken breast apart and if it still feels a bit harder to pull apart, I will put the chicken back in the broth to cook it a bit more.

Nutrition

Calories: 3765kcal | Carbohydrates: 114g | Protein: 295g | Fat: 233g | Saturated Fat: 66g | Polyunsaturated Fat: 50g | Monounsaturated Fat: 96g | Trans Fat: 1g | Cholesterol: 1143mg | Sodium: 29830mg | Potassium: 6057mg | Fiber: 31g | Sugar: 63g | Vitamin A: 88604IU | Vitamin C: 171mg | Calcium: 664mg | Iron: 22mg

Equipment

  • 16 qrt pot