Noodles And Chicken Livers
|Noodles||2 Ounce (Long Life)|
|Chicken livers||4 (Raw Variety)|
|Fresh ginger slices||4 (Thin Slices)|
|Canned bamboo shoots slices||4|
|Cos lettuce leaves||4|
|Peanut oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Chicken stock||1⁄4 Pint (U.S. 5/8 Cup)|
|Ginger sherry||1⁄2 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
Drop the noodles into boiling water and boil them for 7-10 minutes while preparing the remaining ingredients.
Slice the mushrooms.
Slice the livers.
Cut 3 slices of ginger into thin strips and the bamboo shoots into wider ones.
Cut the lettuce into 2-inch pieces and slice the onion.
Place these separately on a plate.
Crush the remaining slice of ginger and heat 1 tablespoon of oil in the frying-pan and cook the garlic and ginger in it until pale gold.
Fry the drained noodles in the pan, adding a tiny pinch of salt, sugar and Ve-Tsin and stir them into the shape of the dish to be used.
Turn them into it and keep them hot.
Wipe out the pan and add the remaining oil to it.
Quickly fry the sliced onion for a minute then add the mushrooms and livers and toss them about.
Follow immediately with the ginger, bamboo shoots and lettuce.
Add the stock, sherry and another pinch of each of the seasonings and soy sauce and stir all together.
Blend the cornflour with the water, add it and stir while boiling for a further 1 1/2 minutes.
Carefully turn this mixture on to the hot noodles.