4 cups water
1 whole chicken breast, about 1 pound
8 ounces dried fish belly/fish maw (grapraow pla),
soaked in hot water until soft
1/3 cup light soy sauce
1 tablespoon sweet soy sauce
1/2 cup bamboo shoot strips
1/4 teaspoon white pepper
4 small hard-boiled eggs, shelled and, if desired,
sliced
1/4 cup cilantro, chopped
Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the meat from the bone and discard the skin. Shread the meat and set aside.
Drain the dried fish maw, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish maw and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg and cilantro.
Note:
If fish maw is difficult to find, you can substitute with dried puffy porkskin. But, there's no reason to substitute because you can buy it online at GroceryThai.com