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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Cut the meat into 2 inch cubes.
2. Combine the meat cubes with the other ingredients except the noodles in a large pot.
3. Bring the mixture to the boil and then lower the heat to a simmer.
4. Skim any scum or fat off the surface for the first 15 minutes.
5. Then transfer to the slow cooker and cook for 5 - 6 hours or until the meat is tender.
6. Cook the noodles for 3-5 minutes in a pot of boiling hot water.
7. Put them in cold water until you are ready to use them.
8. When the meat is tender, drain the noodles, put them into the pot and let them warm through.
9. Ladle some meat, broth and noodles into individual serving bowls.
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