Crossing the Bridge Noodles Recipe by Tony Tan

Ingredients

• 4 chicken carcasses
• 500 gm chicken wings
• 5 thick slices ginger
• 4 spring onions, coarsely chopped
• 2 garlic cloves
• 5 dried licorice roots (optional; see note)
• 1 tsp Sichuan peppercorns (optional)
• 1 tbsp Shaoxing wine
• To taste: light soy sauce
• Dipping sauce
• 5 long red chillies
• 1 large garlic clove
• 125 ml vegetable oil (½ cup)
• 60 ml rice vinegar (¼ cup)
• 1 tsp caster sugar
• Noodles and toppings
• 250 gm dried rice noodles (see note)
• 150 gm pickled Chinese greens, coarsely chopped (see note)
• 100 gm skinless chicken breast fillet, sliced paper-thin
• 100 gm pork fillet, sliced paper-thin
• 100 gm jamón, sliced paper-thin (optional)
• 100 gm fish fillets, sliced paper-thin
• 4 quail eggs
• 2 bok choy, coarsely chopped
• 4 dried shiitake mushrooms, soaked in hot water for 20 minutes, sliced
• 3 spring onions and a handful of garlic chives, cut into 5cm lengths
• To serve: coriander, garlic chilli sauce and sesame oil