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| Chicken
Noodle Soup (Canton) |
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| 225 g (8 oz) chicken breast, skinned and cut into thin
strips pinch of salt 1 egg white 1 tablespoon cornflour 350 g (12 oz) egg noodles 1.2 litres (2 pints) chicken stock 3 tablespoons lard or vegetable oil 100 g (4 oz) canned bamboo shoots, drained and shredded 50g (2 oz) dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded 225 g (8 oz) spinch leaves, stems removed 3 spring onions, cut into 2.5 cm (1 inch) lengths Sauce: 1 teaspoon salt 1 teaspoon sugar 3 teaspoon soy sauce 1 teaspoon sesame oil 1 tablespoon Chinese wine or dry sherry 1. Toss the chicken strips in salt, egg white and cornflour. 2. Place noodles in boiling water for about 5 minutes, drain and place in a large serving bowl. Bring the chicken stock to the boil, pour over the noodles and keep hot. 3. Heat the lard or oil in a wok, add the chicken, bamboo shoots, mushrooms, spinach and spring oinions and stir-fry all together. Mix sauce ingredients together and add to the wok. Mix well. When the sauce starts to bubble, pour it over the noodles and serve. |
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