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Ingredients:
9 oz (250 g) very fine Chinese egg noodles
1 oz (25 g) spinach or rape
2 oz (50 g) boneless chicken breast
2 oz (50 g) fish filet, skinned
2 oz (50 g) shrimps or prawns, shelled
1/2 tsp
rice wine
1/8 tsp fresh
ginger, chopped
1/8 tsp salt, or to taste
1/8 tsp soy sauce
6 cups (1,500 ml) chicken broth
5 tbsp chicken fat
1/2 tsp MSG (optional)
Directions:
Blanch the spinach or rape briefly in boiling
water, drain, and set aside. Mix the
rice wine,
ginger, 1/8 tsp of the salt, and the
soy sauce into a marinade. Slice the chicken,
fish, and prawns paper-thin. Spread out on a
serving platter and add the marinade. Let
stand.
Heat a pot of water to boiling and add the
noodles. Bring back to a boil and cook
uncovered until they are soft, about 4 minutes
for dried noodles and 2 minutes for fresh
ones. Drain in a colander and lay the
vegetable on top.
Bring the chicken broth to a boil in a
saucepan and add the
MSG, the remaining 1/2
tsp of salt, and the chicken fat. Bring to a
fast boil for 1 minute. Transfer to a tureen
and bring to the table with the platter of
meats and the colander of noodles.
Pour the meat and noodles into the boiling hot
broth. They will cook instantly. Stir and
serve in individual bowls.
Note: The noodles poured from one bowl to
another bowl of boiling hot broth is like a
bridge. Hence the name of the dish.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
