Victor Liong’s Crossing the Bridge Noodles (Guo Qiao Mi Xian)

Recipe Information

Serves
4
Preparation time
1 hour
Duration
3 hours

Ingredients

For the soup

  • 4L water
  • 1 large chicken (size 14-16)
  • 200g pork bones
  • 100g smoked ham
  • 40g ginger, washed and kept whole
  • 40g spring onions
  • 40g brown onion, cut in half
  • 10g sichuan peppercorns
  • 10g black peppercorns
  • 10g cinnamon
  • 2 pieces of star anise
  • 1 short length of lemongrass (optional)

  Garlic chive, ginger and spring onion dipping sauce

  • 50g spring onions, sliced
  • 50g garlic chives, sliced - salted lightly and water squeezed out
  • 4g salt
  • 2g sugar
  • 5g chicken powder
  • 20g sesame oil
  • 10g ginger
  • 30g light soy sauce

  Roasted chilli and sichuan pepper oil

  • 100g long red chillies, chopped
  • 100g onion, finely diced
  • 300g vegetable oil
  • 250g Sichuan chilli oil

  For the garnish and Meat components

  • 1 Chicken breast, sliced very thin
  • 2 cooked chicken leg from the stock, shredded
  • 4 quail eggs
  • 50g dried prawn floss (optional)

  Vegetable and Noodle Components

  • 100g shiitake mushrooms, sliced
  • 1 bunch mustard greens, leaves only
  • 300g medium thickness rice noodles (mixian noodles)
  • 200g bean curd skin
  • 100g enoki mushrooms

  Herbs and Seasoning Components

  • ½  bunch coriander
  • ½  bunch garlic chives
  • ½  bunch thai basil
  • ½  bunch vietnamese mint
  • ½  bunch spring onions
  • Fish sauce to taste
  • 1 lime

Method

This is a nice dish to share at home, it’s got quite a romantic story and is based around a rich Yunnanese chicken broth – it gets its name from a scholar’s wife who bought him lunch daily – which was chicken noodle soup, and one spring day the scholar noticed the soup was still piping hot after her trip across the bridge – it was because of a layer of fat that kept the heat in and the soup hot, this nourishing ritual sustained the scholar to eventually make the high courts of the lands and made this dish a legend.

Yunnan – literally named ‘South of the clouds’ is a region of south China that borders Sichuan, Tibet, Myanmar, Laos and Vietnam. The flavours are fragrant, light and bold. The liberal use of acidity, heat, herbs, fermented and dried fish makes this a vibrant and diverse cuisine style of China.

  1. Burn ginger and onion over a naked flame until charred. Place all the aromatic spices in a spice bag.
  2. Separate the chicken legs off the chicken and the breasts of the chicken, use the bones, skin and legs for the stock, reserve the breasts.
  3. Place all ingredients in a pot and bring to a boil, with a small skimmer, skim off scum for the first 10 minutes of the cooking, reduce the heat and simmer for 3 hours.