Crossing the Bridge Noodles Recipe | Diners Club Resources

Ingredients

• 4 L water
• 1 large chicken
• 200 g pork bones
• 100 g smoked ham
• 40 g ginger, washed and kept whole
• 40 g spring onions
• 40 g brown onion, cut in half
• 10 g Sichuan peppercorns
• 10 g black peppercorns
• 10 g cinnamon
• 2 pieces star anise
• 1 short length lemongrass (optional)
• 1 chicken breast, sliced very thin
• 2 cooked chicken legs from the stock, shredded
• 4 quail eggs
• 50 g dried prawn floss (optional)
• 50 g spring onions, sliced
• 50 g garlic chives, sliced, salted lightly and water squeezed out
• 4 g salt
• 2 g sugar
• 5 g chicken powder
• 20 g sesame oil
• 10 g ginger
• 30 g light soy sauce
• 100 g long, red chilies, chopped
• 100 g onion, finely diced
• 300 g vegetable oil
• 250 g Sichuan chili oil
• 100 g shiitake mushrooms, sliced
• 1 bunch mustard greens, leaves only
• 300 g medium-thickness rice noodles (mixian noodles)
• 200 g bean curd skin
• 100 g enoki mushrooms
• ½ bunch coriander
• ½ bunch garlic chives
• ½ bunch Thai basil
• ½ bunch Vietnamese mint
• ½ bunch spring onions
• Fish sauce to taste
• 1 lime