Crossing the bridge noodles recipe
- Cuisine: Chinese
- Serves 4
Ingredients1 quail egg
100g skinless chicken breast fillet, sliced paper thin
100g skinless pork fillet, sliced paper thin
40g pork kidney, sliced paper thin
100g squid, sliced paper thin
100g wood ear mushrooms
50g Chinese cured pork or prosciutto, finely sliced
6 baby bok choy leaves
2 spring onions, sliced
¼ bunch garlic chives, sliced into 3cm lengths
1 sheet tofu skin, sliced
4 tbsp pickled vegetables (optional)
300g fresh thin Chinese rice noodles
¼ bunch coriander
Chopped cooked chicken, reserved from the broth
1 whole chicken
2 cloves of garlic
1 tsp finely sliced ginger
½ tsp salt
1 tbsp light soy sauce
PreparationCrack the quail egg into a small bowl. Place the sliced chicken, pork, kidney, squid, mushrooms, Chinese-cured pork, baby bok choy, spring onion, garlic chives, tofu skin, pickled vegetables and rice noodles on individual plates. Arrange on the serving table.
To make the broth, over medium-high heat, fill a large pot with water. Add the whole chicken, garlic and ginger, and bring to the boil. Reduce heat to low and simmer, uncovered, for 2-3 hours, skimming any impurities from the surface. Remove and reserve the cooked chicken. When slightly cool, chop into pieces. Season the broth with salt and soy sauce. Transfer the broth to a large bowl.
To assemble, add the quail egg to the broth, followed by the sliced chicken, pork, kidney and squid. Next, add the cooked chicken, mushrooms, Chinese-cured pork, baby bok choy, spring onion, garlic chives, tofu skin, pickled vegetables, and, finally, the rice noodles.
Divide the soup among serving bowls. Garnish with coriander.
If you enjoyed this Crossing the bridge noodles recipe then browse more Chinese recipes, soup recipes, noodle and dumpling recipes, entertaining recipes, nut-free recipes and our most popular hainanese chicken rice recipe.
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Rare roast beef
Using a meat thermometer helps to determine precisely when the beef is cooked to rare. Simply insert the thermometer into the centre of the thickest part of the beef (avoiding the bone, fat and gristle), it will be cooked to rare when it is 50°C, medium-rare will be 55°C, medium is a little over 60°C.
Also known as Basra or Omani limes, these are sun-dried limes from the Middle East, used in stews or to make tea.