Long-cooked Salangale

Long-cooked Salangale

Ingredients

1. 4-5 pieces of salangale 
2. 2 ridgepoles
3. 20 garlics
4. 3 coriander stems
5. 20 grains black pepper
6. 1 tablespoons lard
7. 1 bone of ridgepole (chicken or pork)

Method

• Soak salangale into water all night. Clean dirth and feather, scatter into lines. Wet cleaned salangale with boiling water.

• Boil the bone of ridgepole for broth.

• Steam ridgepoles and pintch into string or mince, then dissolve with broth.

• Peel and mice. Heat the lard. addand sti minced garlic until yellow. Pintch coriander into small pieces.

• Strain the broth and pour into thepot pressure-cook, add pepper and boiled salangale,pintched chicken nand stir until well miced. Continue boiling for 10 minutes,add fish sauce and sprinkle pintched coriander on top.