180 grams Sapporo Long Kow Vermicelli, sotanghon
2 tablespoon sesame oil
1 tablespoon finely chopped spring onions
1 inch fresh ginger root, peeled and finely chopped
4 pieces chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced.
1 stalk spring onions, finely chopped
2 tablespoon rice wine
9 cups chicken stock
4 ounce ready prepared shark’s pin, soak for one hour in cold water and drained
8 ounce chicken breast, shredded
8 ounce small shrimps, peeled
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch blended with 1 tablespoon chicken stock
a dash or vinegar or brandy
Soak Sapporo Long Kow Vermicelli (sotanghon) in hot water for 5 minutes. Rinse with cold water and drain immediately. Set aside.
Heat oil in a pot. Stir fry spring onions, ginger mushrooms and rice wines. Pour over half chicken stock, add the shark’s fin and bring to boil. Reduce the heat to low and simmer for 10 minutes. Add the chicken stock, shrimp and soy sauce. Pour the remaining chicken stock and the cornstarch mixture. Bring to boil, stir occasionally. Reduce the heat to low. Pour the sotanghon and simmer for another 3 minutes.
Best served hot with a dash of vinegar or brandy.
The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.