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Chinese Clear Soup with Pork Balls and Egg Noodles

Chinese Clear Soup with Pork Balls and Egg Noodles

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Preparation time: 25 minutes + overnight refrigeration + 1 hour refrigeration
Cooking time:: 4 hours
Serves: 4 - 6

Ingredients:

  • 3 lb (5 oz) chicken bones, washed
  • 150 g (5 oz) Chinese cabbage (wom bok), shredded
  • 300 g (10 oz) minced (ground) pork
  • 3 cloves garlic, sliced
  • 1 cm ( inch) thick ginger, about 2 slices
  • 4 spring onions (scallions), white part only
  • 200 g (7 oz) fresh fine egg noodles
  • 1 tablespoon peanut oil
  • 4 cloves crushed garlic
  • 2 teaspoons sesame oil
  • 1 egg white
  • 1 tablespoon grated ginger
  • 6 spring onions (scallions) sliced finely
  • 2 tablespoons soy sauce, light
  • teaspoon ground white pepper
  • 1 tablespoons cornstarch (cornflour)
  • 1 tablespoon Chinese rice wine
  • cup coriander (cilantro) leaves, chopped finely

Steps:

  1. In a large saucepan place the bones and 14 cups of water to make the stock.
  2. Simmer but do not bring to boil.
  3. Cook for about 30 minutes and discard any scum that appears in the surface.
  4. Place the ginger, garlic and spring onion then cook, cover partially and simmer for 3 hours over low heat.
  5. Drain well and allow to cool.
  6. Cover and refrigerate overnight.
  7. Discard the layer of fat that appears from the surface once it has solidified.
  8. In a large saucepan, bring the water to boil and add the cabbage for two minutes.
  9. Drain and squeeze out the excess oil, allow to cool.
  10. In a small frying pan, heat the peanut oil and 1 teaspoon of sesame oil.
  11. Cook the garlic and ginger for 1 minute or until brown.
  12. In a large bowl, combine the garlic mixture, cabbage, pork, white pepper, rice wine, soy sauce cornflour and half the coriander and half the spring onion.
  13. Cover and refrigerate for 1 hour.
  14. Shape 1 tablespoon of mixture into balls and make into 22 balls.
  15. In a wok, bring 6 cups of stock to a boil. Simmer for 1 - 2 minutes over medium heat.
  16. Place the pork balls and cook, covered for 8 - 10 minutes, or until they rise to the top and are cooked well.
  17. In a large pan of boiling water, cook the noodles for 1 minute.
  18. Drain and rinse. Place into bowls and topped with balls.
  19. Garnish with the remaining spring onion, sesame oil and coriander.

From: www.noodles.net.au

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