1 small cooked chicken * 100g (4oz) Chinese vermicelli (Chinese noodles) * 10g (1/2 oz) dried mushrooms (Chinese morels) * 2 tablespoons peanut oil * 2 cloves garlic, 2 leeks * 2 carrots * 5 water chestnuts * 100g (4oz) bamboo shoots * 100g (4oz) soy bean shoots * 1 litre (1 ¾ pint / 4 cups) chicken stock * 1 tablespoon dry sherry * salt, pepper * 300g (11 oz) pork fillet * 40g (3 tablespoons) butter * 150g (5 oz) ham * 1-2 shallots
Cut
chicken meat in fine strips. Break vermicelli into whatever length you
choose and soak vermicelli and mushrooms in warm water seperately.
Heat peanut oil, fry cloves of garlic until translucent, add vegetables, sliced water chestnuts, drained mushrooms, bamboo and soy shoots and stir well. Pour in chicken stock. Simmer for 10 minutes over moderate heat. Season to taste with sherry, salt and pepper.
Cut pork fillets into small strips, stir in soy sauce and leave for 20 minutes. Heat butter, add meat, fry quickly, add ham cut in fine strips, fry for 1 minute and put ham, chicken meat and vermicelli into soup. Heat soup and simmer for 5 minutes. Serve hot soup sprinkled with finely chopped shallots.