CROSSING THE BRIDGE’NOODLES

Legend has it that，once upon a time，a wife had to cross a bridge in the Yunnan Province to bring her husband food each day，but when she had crossed the bridge and reached her husband，the soup and noodles she was taking to him had alreadygone cold.So she came up with the ingenious idea of separating the ingredients and using a layer of chicken fat to insulate the soup and therefore keep it warm for longer.If you’re not planning on delivering this to your loved one every day，feel free to omit the chicken oil，which will lighten the dish.

Serves 1

INGREDIENTS

100g dried rice vermicelli noodles

1 raw quailegg

15g slices of Jinhua ham

10g preserved vegetables

10g bean curd skin

20g Chinese cabbage leaves，stems removed

500ml chicken stock

100ml chicken oil

1.Place all the ingredients except the stock and oil in a heatproof bowl.

2.Bring the stock and oil to the boil in a large wok.Pour over the ingredients in the bowl and leave for 2-3 minutes before serving.

CHEF’S TIP

Chinese cabbage，sometimes referred to as‘wa wa cabbage’，‘siew’or’siu choy’，is available from your local Chinese supermarket and many Western supermarkets.You can use any other Chinese greens instead，such as gai lan.

hancheng

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