Noodles With Chicken, Ham And Oysters
|Egg noodles||1⁄4 Pound (medium broad)|
|Water||2 Cup (32 tbs) (adjust quantity enough for boiling noodles)|
|Smithfield ham||2 Ounce|
|Chicken stock||4 Cup (64 tbs)|
|Oysters||1 Cup (16 tbs)|
|Ginger slice||1 , finely chopped|
|Scallion stalks||2 , finely chopped|
|Oil||1 Tablespoon (for chicken)|
|Chicken||1⁄4 Pound, thinly sliced|
|Mushrooms||6 , soaked and sliced|
|Leek stalks||2 , quartered and thinly sliced|
|Tree fungus||4 , soaked|
|Soy sauce||2 Tablespoon|
Boil the noodles in a generous amount of water for about 10 minutes.
Turn into a colander, rinse in cold water and drain well.
Cut the Smithfield ham into shreds 1 1/2 inches long and simmer in the chicken stock for 5 minutes.
Add the oysters, salt and ginger and continue to simmer for another 10 minutes.
Add the noodles and the scallions and when it becomes hot, cook for another 2 minutes.
Set aside the pan and keep it warm.
Just before serving, divide the noodles into individual bowls and keep warm.
Heat a pan with the oil and saute the chicken and mushrooms.
Add the leeks, wood ear and soy sauce and saute for 5 minutes, stirring well.
Sprinkle with sherry, arrange over noodles in individual bowls and serve very hot.