Description
Golden threads of luck! Misua noodles simmer in savory broth for a Lunar New Year tradition.
Ingredients
Units Scale
Chicken Broth
- 4 large chicken drumsticks
- 1 kg chicken frames
- 1 1/2 litres water
- 2 medium onions, roughly sliced
- 8 cloves garlic, slightly bruised
- 8 pcs dried shiitake mushrooms
- 1 tablespoon wolfberries / goji berry, soaked in water to rehydrate
- salt
- ground white pepper
- 4 bundles misua (flour vermicelli)
- 8 pcs baby abalones (canned), drained
- 20 pcs hard-boiled quail eggs, peeled
- spring onions, thinly sliced for garnish
- sesame oil
Instructions
- In a large pot, blanch the chicken drumsticks and bones in boiling water for 5 minutes. Drain and rinse.
- Add the blanched chicken, onions, garlic, mushrooms, water, and wolfberries to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is tender.
- Season with salt and ground white pepper to taste. Remove the chicken drumsticks and mushrooms then set aside. Strain the broth to another clean pot, discarding the solids.
- Put pot with broth over stove top over medium heat bring it to a boil, add the misua and cook for 30 seconds, stirring gently to separate the strands. Turn the heat off
- Divide the cooked misua and broth evenly into four serving bowls. Drizzle with some sesame oil on top.
- Reheat the chicken broth and add the baby abalones. Warm them through for a few minutes without overcooking.
- Shred the chicken drumsticks and divide them equally among the bowls.
- Top each bowl with 2 baby abalones, 2 shitake mushrooms, 5 quail eggs, and some sliced spring onions.
- Serve and enjoy immediately!