Across-The-Bridge Noodles - Yunnan

teaspoon rice wine

½ teaspoon grated fresh ginger

Salt

¼ teaspoon dark soy sauce

¼ teaspoon rice vinegar

4 ounces boneless, skinless chicken breast

2 ounces fish filet (such as mahi-mahi), skinned

2 ounces raw, shelled shrimp

5 ounces Chinese egg noodles

6 cups chicken broth

5 tablespoons chicken fat

½ small bunch fresh cilantro

½ medium carrot, shredded

Bring a large saucepan of water to a boil.

Meanwhile, to prepare the marinade, in a small bowl whisk together the rice wine, ginger, 1/8 teaspoon salt, soy sauce and vinegar.

Cut the chicken, fish and shrimp in paper-thin slices, then arrange the slices on a serving platter. Drizzle with the marinade and let stand.

When the saucepan of water has boiled, add the noodles. Return to a boil and cook until soft, about 4 minutes for dried noodles and 2 minutes for fresh. Transfer the noodles to a colander to drain.

In a large saucepan, bring the chicken broth to a boil over high heat. Add teaspoon of salt, and the chicken fat.

Return to a boil and let boil for 1 minute. Quickly but carefully transfer the broth to a serving tureen and bring to the table along with the platter of meats and seafood and colander of noodles.

Pour the meat, seafood and noodles into the boiling hot broth. They will cook instantly. Stir and serve in individual bowls, offering carrots and cilantro sprigs for garnish.

Serves four.

Adapted from Chinavoc.com