- 400 grams Flour
- 160 grams Bottled Water
- Plum Sake to taste
- A few drops of Sandalwood Essential Oil
- 1 gram red yeast rice, ground to a powder or use a few drops of red food coloring to obtain a pink color
- For the chicken stock:
- 2 whole Chickens
- 6 scallions, tied into knots
- 10 coins sliced ginger
- Salt to taste
- For garnish:
- Yu Choy greens and stems that have been lightly blanched in boiling water or 2 scallions, minced
- In a large stockpot, combine the ginger slices, knotted scallions, chickens and enough water to cover all, bring to a boil, skim and simmer for two hours. After 2 hours, strain all the solids all out of the chicken soup and discard – save the chicken meat for your pet if you’re so inclined. Keep the soup hot but only at a simmer.
- Combine the flour, plum sake, sandalwood and water and make into a dough. Divide it into two parts, both sprinkled with a little kosher salt – in one part, add the red rice powder to turn the dough pink.
- Roll out all the white and pink dough relatively thin. Take a five-pointed plum pattern mold to stamp out the dough into plum flower shapes, pink and white. If you have multiple sized cutters, use them!
- In a second pot, add water and bring to a roiling boil. Add in the plum flower noodles and cook for about 3 minutes or until done. Drain the noodles and add to the chicken soup. Taste the soup and adjust seasonings, you may choose to add some plum sake directly to the soup – I do.
- The plum soup is served immediately with garnish. Savor the subtle flavors and aromas of ancient China!
- Prep Time: 0 hours
- Cook Time: 0 hours