Chicken and lemon grass with potato soup

Ingredients

• 3 chicken tight or 1/2 chicken, removed skin
• 4 - 5 potato, peeled and cut to four pieces each
• 1 whole red onion, peeled and cut into 4 pieces
• 5 - 6 lemon grass, trim and smashed
• 1 small pig stomach, clean and rub with salt
• 5 cup water
• 1 can chicken broth
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon peppercorn seed, smashed
• 1/3 cup distilled vinegar

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Preparation

• Boil a pot of water and blanch the chicken, remove the chicken and remain the water in the pot.
• Pour the distilled vinegar into the pot and blanch the pig stomach for about 8 - 10 minutes.
• The vinegar water will remove the smell of the pig stomach. Remove from pot and set aside.
• Wash the same pot or use another soup pot to boil the 5 cup of water and the can of chicken broth.
  
• When it is rolling boil, add in the pig stomach, lemon grass, onion and peppercorn. Let it boil for 45 - 1 hour on medium heat.
• The longer you boil the soup the result better and is tastier. Add in the potato and boil for another 1/2 an hour.
• Remove the pig stomach from the soup, let cool and cut into pieces. Dump it back into the soup. Add in the salt and sugar to taste and serve.

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