|
5
8
4
7
3
1
1
1
4
1/2
|
oz
oz
oz
oz
T
T
T
c
t
|
Black Mushroom
Noodles, fresh (1)
Bamboo Shoot
Chicken meat (2)
Ham (3)
Oil
Soy Sauce
Rice Wine
Stock (chicken)
Salt
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Prep
- Soak MUSHROOMS 30 minutes in warm water. Stem and shred.
- Bring plenty of Water to a rolling boil over high flame, sprinkle
NOODLES into the water and stir well to separate strands. When the
water comes back to a boil, turn the heat down a bit and let it boil for
another 4 minutes. Strain out the noodles and rinse them well with
cold water so they don't stick. Drain and set aside.
- Shred BAMBOO SHOOTS and mix with Mushrooms.
- If using raw CHICKEN cut into slivers and parboil 2 minutes.
Drain and set aside. If cooked, just tear it into shreds (see
Note-2).
- Shred HAM and add to Chicken.
Run
- Heat Oil in a heavy bottomed pot and stir in Mushroom mix.
Fry stirring for a couple of minutes.
- Stir in Soy Sauce and Rice Wine, then Stock and
Salt. q Bring to a boil and simmer 2 minutes.
- Stir in Chicken mix, bring back to a boil and simmer 5 minutes
(less if using cooked chicken).
- Stir in Noodles and simmer until done - 2 to 5 minutes depending
on the noodles.
- Serve hot with both spoons and chopsticks (for handling the noodles).
Use tongs to transfer noodles to individual bowls, then a ladle for
the liquid.
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