Recipe by wizkid
This is a northern Chinese dish. It comes from Ken Hom's Chinese Cookery published in 1984, one of the Chinese Cook books I like to use. All the recipes come out. I intend to cook this in my slow cooker for a starter at a Chinese dinner party. Use a really cheap cut of meat for this, good cuts of meat will have insufficient flavor and will be too dry.
Top Review by Chef @Oz
This is my kind of cooking. I consider it outstanding but if you like rich spicy food, this is not for you. I followed the recipe exactly except that I don't have a slow cooker so I cooked it in my dutch oven over a very low heat. It was so low, it the soup didn't even simmer. I let it cool and removed the fat. The meat was completely tender and still flavoursome. The soup was great. I used slightly less chilie and it wasn't spicy at all. The flavours are quite subtle To reallly enjoy this dish make sure you use high quality noodles and stock as you will taste the difference.
- 2 lbs braising steak
- 1 cinnamon stick
- 2 star anise (optional)
- 2 tablespoons light soy sauce
- 6 dried red chilies
- 2 dried citrus peels, soaked and finely chopped (optional)
- 2 pints chicken stock
- 10 ounces egg noodles
Directions See How It's Made
- Cut the meat into 2 inch cubes.
- Combine the meat cubes with the other ingredients except the noodles in a large pot.
- Bring the mixture to the boil and then lower the heat to a simmer.
- Skim any scum or fat off the surface for the first 15 minutes.
- Then transfer to the slow cooker and cook for 5 - 6 hours or until the meat is tender.
- Cook the noodles for 3-5 minutes in a pot of boiling hot water.
- Put them in cold water until you are ready to use them.
- When the meat is tender, drain the noodles, put them into the pot and let them warm through.
- Ladle some meat, broth and noodles into individual serving bowls.