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The Hirshon Yunnan Crossing the Bridge Noodles – 过桥米线


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • For the stock:
  • 1 three pound chicken, cut into pieces
  • ¼ duck or twelve ounces of duck meat
  • 3 meaty pork bones
  • 1 dried licorice root (optional, available in Chinese grocery stores)
  • 1 teaspoon Sichuan peppercorns (optional)
  • ***
  • 8 cups chicken broth, or more as needed
  • ¼ pound pork fillet, sliced as thin as possible
  • ¼ pound firm fish such as catfish, sliced as thin as possible
  • 4 dried Shitake mushrooms, rehydrated in boiling water, stems removed and sliced very thinly – reserve soaking water
  • 4 tablespoons Chinese rice wine (Shaoxing) or dry sherry
  • 2 tablespoons fresh ginger, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon soy sauce
  • 5 tablespoons chicken fat
  • ¼ cup fresh cilantro leaves, chopped
  • ¾ teaspoon ground white pepper
  • 1 teaspoon chili oil
  • 3 Tablespoons sliced leek, white part only
  • 1 scallion, minced
  • ½ pound rice noodles – Thick round rice noodles are traditionally used in this recipe. Egg noodles, while not traditional, are also delicious
  • chopped fresh coriander, for garnish
  • 12 hard boiled Quail Eggs, for garnish (available canned in Chinese grocery stores)
  • thinly sliced Smithfield ham, for garnish
  • thinly sliced Spinach, for garnish
  • thinly sliced Sichuan Preserved Vegetable, for garnish
  • ***
  • The Hirshon dipping sauce:
  • 5 hot red chilies such as fresnos
  • 1 large garlic clove
  • 125 ml (½ cup) peanut oil
  • 1 teaspoon sesame oil
  • 60 ml (¼ cup) rice vinegar
  • 1 tsp sugar
  • ¼ cup minced cilantro

Instructions

  1. Put chicken, duck, pork bones, and optional licorice root and Sichuan peppercorns in a large pot and cover with chicken stock. Boil the contents for ten minutes, then turn heat off and allow to cool. When cool, remove meat from bones, and slice the various meats not already sliced as thinly as possible. Discard all bones, the licorice root and peppercorns and reserve all liquid, fat included.
  2. Bring stock back to the boil. In another pot of water, add the mushroom soaking liquid, bring to the boil and cook the rice noodles for two minutes, then drain. In separate bowls (one per person) add all the sliced meats and all other ingredients including noodles but not the garnishes. Add boiling stock, stir well, add garnishes, wait two minutes to let the ingredients cook and serve.
  3. While the soup is cooking the meat, combine all dipping sauce ingredients in a food processor or blender and serve to allow people to dip the sliced meats into it.
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