2 small inner fillets of chicken breast (it is called tender), thinly sliced
1/8 tsp salt
1/4 tsp sugar
1/8 tsp ground black pepper
1 small shallot, finely chopped
1 medium garlic clove, finely chopped
2 medium zucchini, cut into thick slices
A few sprigs cilantro, coarsely chopped
1-2 green onion, thinly slices
2 cups water or chicken broth
1 Tbs fish sauce and more to taste
1/2 tsp sugar
1 Tbs vegetable oil
Cooked rice
Combine shrimp, chicken, salt, sugar,pepper and 1/2 shallot and garlic. You may put the mixture in the freeze while you prepare veggie-Cool mixture help biding and increasing spongy, crunchy texture. Then grinding or chopping the mixture into a fine paste. Set aside.
Heating oil in a medium sauce pan over medium high heat, add the remaining shallot and garlic, stir a few seconds to fragrant. Add water or chicken broth. If use water, seasoning with 1 Tbs of fish sauce, and 1/2 tsp sugar. Bring the broth to a boil, add shrimp and chicken by using a spoon, moist with water and scoop the shrimp and chicken mixture in small balls. You may form the balls with hands but remember to moist your hand with water first to prevent sticking. Then add zucchini, toss well, bring back to a boil, and lower the heat to medium low. Simmer a few more minutes without lid, until the balls are cooked and zucchini soft. Taste and adjust seasoning if needed. Remove from heat. Sprinkle green onion and cilantro.Serve with cooked rice. Each person will put a small amount of cooked rice in a small bowl and pour broth over right before eating. In a daily meal, we usually eat Canh (Broth) as a side dish with other courses.
The shrimp and chicken balls are cooked very quick. They usually cooked when floating on the surface. You will see they turn opaque and shrimp will turn into red spots. Cut one large ball and make sure no transparent raw look inside.You may cook zucchini to your liking but softer zucchini will add more flavor and sweetness to the broth.
I usually buy whole chicken and use the bone for chicken broth.
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