Cross Bridge Rice Noodles

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by: Amelia






In Yunnan, this dish is so popular that there are restaurant chains that specialize exclusively in varieties of guoqiao mixian. It can be found anywhere from street-side noodle shops to high-end banquet-style restaurants.




ingredients

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serves: 4

Ingredients for the broth

1 piece chicken breast meat

6 pieces chicken wings

1 chicken carcass - chopped

1 in ginger

1 stalk spring onion

2 cloves garlic

1 tsp salt

Ingredients for the noodles

1/2 packet dried rice noodles

medium 400gm size prawn

4 slices of ham

150gm pork

1 packet fish balls

1 tube of egg tofu - cut

6 leaves of chinese cabbage

2 bunch of lettuce

50gm bean sprout

1 piece Sichuan preserves vegetable ( Za chai )

1 stalk spring onion - chopped coarsely

Nutrition Facts
Cross Bridge Rice Noodles

Servings Per Recipe: 4

Amount per Serving

Calories: 685

  • Total Fat: 45.5 g
  •     Saturated Fat: 15.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 320.5 mg
  • Sodium: 2124.4 mg
  • Total Carbs: 7.4 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 1.2 g
  • Protein: 61.6 g
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preparation

1.  To cook the broth

2.  1/ Wash the chicken wings, breast meat and chicken carcass.

3.  2/ Bring 1/ 2 pot of water to boil, put in the chicken meat and bone, let it boil for 5 mins.

4.  3/ Remove from stove, discard the water and rinse the chicken meat and bone.

5.  4/ Boil 6 to 8 cups of water, add salt, ginger, garlic, spring onion and chicken meat. In between skim off the foam.

6.  5/ Boil the chicken wings and breast meat for 20 mins. Scoop out the chicken wings and keep aside. Shred the chicken breast meat, keep aside.

7.  6/ For the broth, add 2 tbsp shaoxing wine, dash of pepper, salt and pepper to taste. ( Add more water if not enough broth. )

8.  To prepared the noodles

9.  1/ Peel the prawn and devine. Season with 1 tsp sugar, 1 tsp soya sauce, 1 tsp shauxing wine and dash of pepper. Chill in fridge.

10.  2/ Blanch the fish ball in hot water for 2 mins. Drain off the water and keep aside.

11.  3/ Wash the ham with hot water and slice thinly.

12.  4/ Slice the pork thinly, season with 1/2 tsp corn flour and 1 tsp soya sauce. Keep aside.

13.  5/ Pluck off the bean sprout tail, wash and drain.

14.  6/ Cut the Chinese cabbage to about 1/2 in wide.

15.  7/ Wash the Sichuan preserved vege and slice thinly. Soak in water for 30 mins and drain off the water.

16.  8/ Scoop out some broth to a smaller pot, bring to boil. Throw in the slice pork, give a quick stir and boil for 30 seconds. Scoop out the cooked pork and keep aside. Then boil the prawn for 1 min, scoop out and keep aside.

17.  9/ Bring half pot of water to boil, blanch the noodles until cook. Drain off the water and keep aside

18.  10/ Arrange all the ingredients in serving plate.

19.  11/ Bring the soup to boil again, scoop the hot soup into a gigantic clay bowl or porcelain bowl.

20.  12/ Add them in sequence with meat going first to the piping hot broth, followed by bean sprouts, Chinese cabbage, lettuce, Sichuan vege and tofu. Then followed by a handful of noodles.

21.  13/ Garnish with pickled ginger, fried shallots and chopped spring onion. Then add the cooked chicken wing.

22.  14/ Stir and mixed well......then slurrrp to enjoy the cross bridge rice noodles.

23.  15/ If you like you can add quail eggs and mushroom or any of your favorite topping.

Cooks' note:
Dipping sauce, chopped the red chillies and garlic finely. Add sugar, vinegar and soya sauce to taste.

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