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| 9 oz (250 g) very fine Chinese
egg noodles |
| 2 oz (50 g) boneless chicken
breast |
| 2 oz (50 g) shrimps or prawns,
shelled |
| 1/8 tsp fresh ginger, chopped
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| 1/8 tsp soy sauce |
| 5 tbsp chicken fat |
| 1 oz (25 g) spinach or rape
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| 2 oz (50 g) fish filet, skinned
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| 1/2 tsp rice wine |
| 1/8 tsp salt, or to taste
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| 6 cups (1,500 ml)chicken broth
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| 1/2 tsp MSG |
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 Blanch the spinach or rape briefly
in boiling water, drain, and set
aside. Mix the rice wine, ginger,
1/8 tsp of the salt, and the soy
sauce into a marinade. Slice the
chicken, fish, and prawns paper-thin.
Spread out on a serving platter
and add the marinade. Let stand.
- Heat a pot of water to boiling
and add the noodles. Bring back
to a boil and cook uncovered until
they are soft, about 4 minutes
for dried noodles and 2 minutes
for fresh ones. Drain in a colander
and lay the vegetable on top.
- Bring the chicken broth to a
boil in a saucepan and ass the
MSG, the remaining 1/2 tsp of
salt, and the chicken fat. Bring
to a fast boil for 1 minute. Transfer
to a tureen and bring to the table
with the platter of meats and
the colander of noodles.
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- Pour the meat and noodles into
the boiling hot broth. They will
cook instantly. Stir and serve
in individual bowls.
Note: The noodles poured
from one bowl to another bowl
of boiling hot broth is like a
bridge. Hence the name of the
dish.
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