Ingredient
1 canned abalone
1/2 chicken
sliced ginger
some spring onion (sectione), some Choi Sum
4 thick fresh noodles
3 cups stock
1 tsp Shaoxing wine
Seasoning
Marinade
1/2 tsp salt, 1/2 sugar
1 tsp light soy sauce & Shaoxing wine & corn starch
pinch pepper, a few drops of sesame oil
Seasoning
1/2 tsp salt & sugar
1 tsp light soy sauce
2 tsps oyster sauce
a few drops of sesame oil
pinch pepper, some corn starch (mixed with water)
Method
Slice the abalone. Cut chicken into pieces. Marinate the chicken.
Boil thick noodles in water. Drain and put in serving bowl. Blanch Choi Sum until done. Set aside.
Heat 1 tbsp of oil in a wok. Stir fry ginger and spring onion until fragrant. Add chicken pieces. Put in abalone slices. Stir fry further. Sprinkle Shaoxing wine.
Add seasoning and 1/2 cup of water. Cook for 5 minutes. Thicken by stirring in corn starch solution.
Boil the stock and season with salt. Pour the stock onto the cooked noodles. Arrange abalone slices, chicken and Choi Sum over the noodles. Serve.
