Chinese: 碗仔翅 (Woon Zai Chi)
Anyone who had lived or visited
For a homemade soup I don’t add msg but real chicken or pork stock.
Recipe enough for 2 – 3
80 - 90g pork or chicken (cut into matchstick size, you can also use mince or shredded cooked meat)
2 – 3 pieces of woodear 木耳, soaked and shredded very fine (about a small handful when soaked and cut)
2 – 3 pieces of shitake mushroom (about 50p size, soaked and shredded very fine), same amout as woodear
about 20 - 25g of glass or cellophane noodles (soaked and cut into short length)
1 beaten egg
About 800ml of chicken or pork stock or water
1 tsp of chicken stock powder/cube like Knorr (optional, if using water add another ½ tsp)
enough light soy sauce to taste (around 1 tbsp)
few drops of dark soy (for colour)
About 1 – 2 tbsp of black vinegar to taste (optional if you like the soup a bit tangy)
2 – 3 tbsp of cornflour mix with few tbsp of water
Pinch of pepper
1 tbsp of brandy or Chinese cooking wine (optional), I prefer the flavour of brandy more than cooking wine
About 1 – 2 tsp of sesame oil
about 2 stalks of spring onion, chopped
- Heat the stock or water till boiling, add pork or chicken, woodear and mushroom. Boil for few minutes till boiling.
- Add seasonings – stock powder or cube, light and dark soy.
- Add noodles and thicken the soup to a consistency you like. Boil for about 1 minute or till noodles are softened.
- Wait till the soup is boiling hot, drizzle in the beaten egg and stir at the same time to form egg ribbons.
- Add pinch of ground pepper, black vinegar and brandy to taste then add some sesame oil and some chopped spring onion (leave some to sprinkle on top of serving bowls).