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Easy
By Phia Sing
Published 1981
Take the boiled chicken out of the pot and transfer it to a large bowl. Tear the breasts and the legs into large pieces, separating the legs and wings at the joints. As for the carcase, choose only bits with meat on them. Discard the bones. Add the Kheuang hom and some chicken broth, just enough to come half way up from the bottom of the bowl to the top of the chicken pi