<\/o:p><\/span><\/p>\n\u00a0<\/o:p><\/span><\/p>\nMethod:<\/span><\/span><\/strong><\/o:p><\/span><\/p>\n\n- Soak bean thread noodles in a bowl of hot water. Set aside. Marinate sliced pork or chicken with corn flour, 1 tablespoon oil, 1 tablespoon sesame oil, 2 teaspoons salt, 1 tablespoon sugar and pinch of white pepper. Combine well. Set aside.<\/li>\n
- In a medium saucepan, heat remaining oil on medium high. First, add the sliced ginger and stir, then add the golden shallot and fry further minute, then add the garlic and fry till fragrant and brown. Set aside a small amount of the fried aromats for finishing the broth later.<\/li>\n
- Add broth\/water and bring to a gentle boil. Add meat a little bit at a time. Let boil till meat is cooked, approximately 8 minutes or so. Drain bean thread noodles and add to broth.<\/li>\n
- Lastly, add the greens to the broth. Cook for a minute. Season with sugar and salt. Finish with a pinch of pepper, fried aromats and a few drops of sesame oil.<\/li>\n
- Crack the eggs onto the broth before serving, if desired. Stir to break the yolks while broth is hot. Serve piping hot!!<\/li>\n<\/ol>\n
Tip: Check that bought broth may be salted. Adjust seasoning to taste. For this recipe I used 500g of The Stock Merchant Chicken Bone Broth (available in-store), which has no added salt and 500g water.<\/em><\/p>\nHappy slurping!
\nChef Nelly<\/p>\n\t
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