| |
|
| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
|
¾ pound boneless pork shoulder
1 pound large chicken legs
2 Chinese sausages
1 teaspoon salt
3 tablespoons vegetable oil
1 small onion, peeled and cut crosswise into paper-thin slices
1 teaspoon sweet paprika
¼ pound raw shrimp, shelled, deveined and cut into ¼-inch dice
1 cup thinly sliced celery
1 pound fresh Chinese egg noodles
1 medium-sized garlic clove, peeled and bruised with a kitchen mallet or the flat of a heavy knife
2 tablespoons patis (clear fish sauce, see Glossary)
2 hard-cooked eggs, peeled and cut lengthwise into quarters
¼ cup finely chopped scallions, including the green tops
2 lemons, each cut lengthwise into 6 or 8 wedges
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine the pork, chicken, sausages and salt in a heavy 3- to 4-quart saucepan and pour in enough water to cover the meats by at least 1 inch. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 35 to 40 minutes, or until the pork and sausages are tender and show no resistance when pierced with the point of a small, sharp knife. Transfer the meats to a plate to cool and reserve the liquid in the saucepan.
|
2. When the meats are cool enough to handle, cut the pork and one sausage into ¼-inch dice. Holding the blade at a diagonal, cut the remaining sausage into 1/8-inch-thick crosswise slices and set the slices aside for garnish. With a small knife, remove the bones from the chicken and, leaving the skin in place, cut the chicken meat into ¼-inch dice.
|
3. In a heavy 3- to 4-quart saucepan, heat 1 tablespoon of the oil over moderate heat until a light haze forms above it. Then add the onion and, stirring frequently, cook for about 5 minutes until the slices are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
|
4. Stirring constantly, add the paprika, shrimp, diced pork, sausage and chicken and continue to stir for about 1 minute longer until the shrimp is firm and pink. Add the celery and remove the pan from the heat. Cover tightly to keep the mixture warm.
|
5. Bring the reserved cooking liquid to a boil over high heat. If the quantity does not seem sufficient, add additional water. Add the noodles and stirring constantly to prevent them from sticking to the pan or to one another, boil briskly for 1 minute until they are tender to the bite. To stop their cooking, immediately drain the noodles in a large sieve or colander and run cold water over them for a few seconds.
|
6. Heat the remaining 2 tablespoons of oil in a heavy 10- to 12-inch skillet. When a light haze forms above it, add the garlic clove and stir over moderate heat until it browns. With a slotted spoon, remove and discard the garlic.
|
7. Add the noodles and toss with a large fork for about 3 minutes until the noodles are heated through, then add the patis and stir until the noodles are evenly coated with the oil-and-patis mixture.
|
8. To serve, mound the noodles on a large heated platter and spread the meat-and-shrimp sauce over them. Garnish the edges of the platter with the sliced sausage, hard-cooked eggs, scallions and lemon wedges.
|
|
|
|
|
|
|
