Ingredients (1)
- 150g big bones
- 1 set chicken breast bone
- 1 chien chinese angelica (当归一钱）
- 1 chien astragalus (黄嗜一钱）
Ingredients (2)
- pork small intestines
- rice vermicelli
- pickled cabbage (冬菜)
Seasoning (A)
- 1.2 litres water
- 1 tablespoon rice wine
Seasoning (B)
- salt
- pepper
- sesame oil
(above all as needed)
Methods
1. Blanch big bones, chicken breast bone and intestines for 5 minutes, then remove.
2. Bring a pot of ater to boil, add ingredients (1), return intestines and drizzle with wine. Cook for 30 minutes to 1 hour until done, then discard all the ingredients (trim intestines into small sections for later use). Retain soup broth.
3. Soak noodles in cold water untul expanded and soft.
4. Blanch noodles in boiling water for a minute and drain.
5. Remove to serving bowl, add seasoning (B) along with intestine sections and pickled cabbage.
6. Drizzle soup broth from method (2). Serve.
Notes
a) Soaking vermicelli in water until expanded and soft can be done beforehand, then blanch in boiling water for a minute when preparing the dish.
b) Clean the intestines by rubbing with flour and salt. The intestines should be cleaned thoroughly, or the odour will destroy the texture.
