Da-Lu Noodle Soup
繁體中文

Ingredients
Napa cabbage (cut thick strips)2/3 lb (300g)
Chicken breast (thinly sliced)1/2 lb (225g)
Basic marinade (dark) 1 portion
Cooking oil2 Tbs
Scallion (cut small segments) 2 stalk
Ginger (thinly sliced)4 small slice
Dried bean curd stick (rehydrated/cut 1.25cm/0.5" segments) 2 stick
Shitake mushroom (sliced)6 small
Carrot (thinly sliced) 2 oz (57g)
Cooked bamboo shoot (thinly sliced)2 oz (57g)
Dried black wood-ear fungus (rehydrated/cut small pieces)1/4 cup
Salt1/2 tsp
Ground white pepper1/4 tsp
Dark potage base (part A, B & C)1 portion
Egg (beaten) 2 large
Noodle For 4 people
打滷麵湯圖片

Instructions
1.Prepare all the ingredients. You only need part A, B & C from the Dark potage base receipt and switch the Bonito stock to water. Marinate the chicken with the Basic Marinade (Dark) for 10 minutes.
2.Boil a 3/4-full pot of water for noodles.
3.Place 2 tbs. of oil, ginger, scallion and shiitake mushroom in a heated wok; sauté until aromatic. Add the wood-ear fungus, Napa cabbage, ½ tsp of salt and ¼ tsp of white pepper; sauté until the cabbage start turning soft. Put in the carrot, bamboo shoot and bean curd; sauté for 1 minute. Pour in the Part A & B from the Dark Potage Base, cover and cook in medium heat until the Napa cabbages are tender.
4.Cook the noodles by following the noodle package's instruction.
5.When the cabbages are tender, add the part C from the Dark Potage Base to make the soup thick. You can adjust the quantity of corn starch to reach desired thickness.
6.Stir in the chicken slices and cook for 1 minute. Quickly stir the soup to form a whirl; pour in the beaten eggs; turn off the heat; cover and let it sit for 1 minute.
7.Place the noodles into four bowls. Ladle the soup over the noodles.



打滷麵
ENGLISH

材料
白菜 (切粗條)2/3 磅 (300克)
雞胸肉 (切薄片)1/2 磅 (225克)
基本醃料(濃) 1 份
食用油2 大匙
蔥 (切段)2 支
薑 (切小片)4 小片
腐竹 (泡軟/切 1.25cm/0.5" 小段)2 根
香菇 (切片)6 朵(小)
胡蘿蔔 (切薄片)2 盎司 (57克)
熟竹筍 (切薄片)2 盎司 (57克)
乾黑木耳 (泡軟/切小塊)1/4 杯
鹽1/2 小匙
白胡椒1/4 小匙
濃羹湯頭 A, B & C 部份 1 份
蛋 (打散)2 個(大)
麵條
打滷麵湯圖片

做法
1.準備所有材料。濃羹湯頭 只要A，B及C部份，柴魚高湯則改成水。雞片用基本醃料(濃)醃10分鐘。
2.燒開3/4鍋水準備煮麵。
3.炒鍋燒熱後加入2大匙油。放進香菇，薑片和蔥段爆香。加入木耳，白菜，1/2小匙鹽，1/4小匙白胡椒拌炒到白菜開始變軟，再加入胡蘿蔔，筍片和腐竹翻炒1分鐘。倒入濃羹湯頭A和B部份加蓋用中火煮到白菜變軟。
4.另依照麵條包裝指示將麵煮熟。
5.白菜煮軟後，加入濃羹湯頭C部份勾芡。可依照你喜歡湯的稠度調整太白粉份量。
6.湯煮滾後放入雞片攪拌均勻煮1分鐘。快速攪動湯讓其成旋渦裝後倒入蛋汁﹐熄火加蓋燜1分鐘。
7.將麵條分裝在碗裡，再淋上打滷湯汁即可。





最後更新 (Last Update): 01/03/2020
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