dinner · dairy-free · gluten-free
Crossing-the-bridge noodles
Yunnan showpiece: piping-hot chicken broth poured at the table over raw thin meats, quail egg, vegetables and rice noodles.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains egg, soy and fish.
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Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make a rich, well-seasoned broth by simmering the chicken, pork bones, ginger and scallions 1½ hours; keep it at a full rolling boil with a layer of chicken fat on top to hold heat.
-
2
Cook noodles and blanch slow-cooking vegetables.
-
3
Arrange raw sliced meats, eggs and vegetables on plates; the meat must be sliced paper-thin so the broth can cook it.
-
4
Preheat the bowls with boiling water, empty them and ladle in broth straight from a full boil.
-
5
At the table add meats first, then eggs and vegetables, then noodles; let cook 1–2 minutes until the meat is opaque throughout. If the broth is not at a full boil or the bowls are not hot, cook the meat through before serving.
