Chinese Cuisine – Crossing-the-Bridge Noodles

Difficulty rating: Moderate

Serves: 4

9 oz (250 g) very fine Chinese egg noodles
1 oz (25 g) spinach
2 oz (50 g) boneless chicken breast
2 oz (50 g) fish filet, skinned (any white fish you can get your hands on!)
2 oz (50 g) shrimps or prawns, shelled
1/2 tsp rice wine
1/4 tsp fresh ginger, chopped
Salt to taste
5 ml soy sauce
1.5 litres chicken stock
5 tbsp chicken fat

Chinese Cuisine   Crossing the Bridge Noodles

Blanch the spinach briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 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 stock to a boil in a saucepan and add some 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.