Photograph of the finished Crossing-the-bridge noodles

China · Mì qua cầu Vân Nam phủ mỡ gà

Crossing-the-bridge noodles

2 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1 kg
  • Photograph of Thin dried rice noodles Thin dried rice noodles 480 g
  • Photograph of Pork tenderloin Pork tenderloin 240 g
  • Photograph of Quail eggs Quail eggs 12
  • Photograph of Sea fish fillet Sea fish fillet 240 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Bean sprouts Bean sprouts 200 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Chrysanthemum greens Chrysanthemum greens 240 g

Method

  1. 1 Simmer the chicken with ginger for 1 hour and 15 minutes, then strain the broth, keeping all the chicken fat floating on the surface.
  2. 2 This layer of fat is the secret to the dish: it locks in the heat, so the broth is only slightly warm on the surface while remaining above 90 degrees Celsius underneath.
  3. 3 Heat a thick ceramic bowl in boiling water for 5 minutes, then pour in the piping hot broth.
  4. 4 Serve the thinly sliced pork, sliced fish fillets, quail eggs, and fresh vegetables separately on individual plates.
  5. 5 Add the meat, fish, eggs, vegetables, and rice noodles to the bowl in that order; each ingredient cooks instantly in 30 seconds thanks to the heat accumulated under the layer of fat.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: simmer chicken with ginger under high pressure for 30 minutes, then release pressure naturally for 15 minutes, strain the broth but retain all the fat; the steps of warming the bowl and cooking the ingredients in the bowl remain the same.

Start cooking