“Yi Mien” with pork and Chinese mushroom
Courtesy of Georgina Tang
- 2 spring onions chopped (long chunk)
- 2 slices of ginger
- 100 gr pork fillet (or chicken breast) finely shredded and marinated (see below)
- 3-5 Chinese mushrooms soaked in 2 litre of water for 3-5 hours, finely shredded
(keep the water used for soaking for the stock)
- 2 rims Yi Mien
- 1 tbsp “ennea” premium Extra Virgin Olive Oil for frying
For the marinate
- 1 tsp. light soya sauce
- ½ tsp. dask soya sauce
- 1 tsp. “ennea” premium Extra Virgin Olive Oil
Marinate the finely shredded pork fillet (or chicken) with dark and light soy sauce and “ennea” premium Extra Virgin Olive Oil.
Add a tablespoon “ennea” premium Extra Virgin Olive Oil in the saucepan, and fry the spring onions, ginger and pork fillet for a few minutes.
Add the mushroom stock and discard the bottom quarter into the sink (often, the mushrooms have sand and mud, so there will be sand and mud at the bottom of the water)
Add Yi Mien and add more water until all noodles are covered.
Add chicken stock powder (1 teaspoon)
Cook at low heat, just like braising the meat for about 40 – 50 minutes. Add more water if necessary.
Add salt or soy sauce just before stop cooking. There should be a little water left but not completely dry.