2 cloves garlic, crushed
4 sprigs coriander
1 1/2 tsp. peppercorns, crushed
1 tblsp. vegetable oil
4 1/2 cups chicken stock
5 Chinese dried black mushrooms, soaked for about 1 hr. and coarsely chopped
1.25 tblsp. fish sauce
4 oz. chicken (or a bit more), cut into strips
2 green onions, thinly sliced
Coriander to garnish

From Sean's Family Recipes 

Using a pestle and mortar or sm.  food processor, pound or mix garlic, coriander sprigs and peppercorns to a paste. 
In wok, heat vegetable oil, add paste and cook for 1 min., stirring. 
Stir in stock, mushrooms & fish sauce. 
Simmer 10 mins. 

Add chicken, reduce heat & cook gently for 5 mins.  Scatter green onions and coriander over surface to garnish.