2 breast of chicken
2 large shiitake mushrooms
1⁄2 cup Shao Hsing wine
2 large shiitake mushrooms
1⁄2 cup Shao Hsing wine
1 sliced carrot
1⁄4 cup light soy sauce
4 cups water
1 sprig of ginseng (optional)
3 small white onions, whole
1 tablespoon seasoned rice vinegar
1⁄4 cup light soy sauce
4 cups water
1 sprig of ginseng (optional)
3 small white onions, whole
1 tablespoon seasoned rice vinegar
White pepper
Cook noodles first, then set aside.
Garnish with fresh cut scallions diagonal slices
Garnish with fresh cut scallions diagonal slices
Add Water and corn starch mixture to thicken.
Wash chicken in several changes of cold water. Immerse chicken breasts in boiling water for two minutes then rinse in cold water.
In a glazed hot pot, add chicken pieces, mushrooms, Shao Hsing wine, soy sauce, vinegar, onions, and sprig of ginseng (optional). Fill with cold water. Place lid on. Simmer in 350 F oven for four hours. Remove chicken, onions, shiitake mushrooms for other use. Stir in a tablespoon of corn- starch-water mixture. Cook 3 minutes to thicken. Add white pepper and vinegar, addition soy as needed to taste. Garnish with fresh cut scallions slices. Add cooked noddles last
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