Crossing the bridge rice noodles (guo qiao mi xian)

Method

1. 1 Simmer a whole chicken with ginger and onions for 90 minutes to make a rich, clear broth, skimming off any foam continuously.
2. 2 Strain the broth, season with salt and pepper, then bring to a rolling boil in a preheated ceramic bowl.
3. 3 Slice the chicken breast and ham into paper-thin slices, chop the mushrooms, and wash the spinach.
4. 4 Blanch the fresh rice noodles for 30 seconds and set aside.
5. 5 Crack a raw egg into a bowl of hot broth, then add the sliced meat, mushrooms, and vegetables in turn and cook for 2 minutes.
6. 6 Finally, put the rice noodles in a bowl, sprinkle with chopped scallions and cilantro, and serve immediately while hot.

With an appliance

• Pressure cooker 1 hr 10 min

  Replace step 1: cooking the chicken under high pressure for 30 minutes, then letting it air dry for 15 minutes; this reduces the cooking time to almost 45 minutes, resulting in a richer broth and tender meat without the need for constant skimming. The process of cooking the ingredients in the bowl remains the same.