Chow Cai Hoon Ngan / Zou Cai Hung Ngan (However it is said) Recipe

Hello guys, after a long period of absence, I am sort of back! This time, i've made a noodle soup which is essentially made of preserved vegetable in chicken stock base. This is a local delicacy from where I come from and it is FANTASTIC for people that love the spicy/sour soup type person.

Hung Ngan/ Hoon Ngan!!

There really is no set recipe for this dish so you can make it however you want.

Ingredients

Preserved vegetable (for this dish I used the preserved mustard)*

Tomato

Cuttlefish ball

Fish slices

Black fungus

Egg

Rice Noodles

Ginger

Chicken stock (you can choose to boil chicken for 1 hour like I did or just use chicken stock for convenience)

Method

1) Preparing the ingredients. If you want to use original chicken stock (trust me, tastes much better). Just get a packet of chicken bones from a butcher, wash it out with water then boil the chicken. Remember to remove the layer of oil otherwise it will be REALLY oily when you make your soup. Boil it on high heat for 20mins then reduce the heat to med-low and continue boiling for 40mins.

2) To prepare the preserved vegetable, make sure to cut it into tiny pieces. If you want it to be more sour, you can choose to use a food processor to mince it to make the flavour come up more. Cut the cuttlefish balls in half, slice the tomatoes into bite sized pieces and slice the fish into bite pieces too.

3) Soak the black fungus in some boiled water to soften (make sure to wash it beforehand).

4) Once all the ingredients are prepared, set up a pot with some oil and fry the ginger till fragrant. Add in your preserved vegetable and continue frying for a few minutes. At this point, add in some chicken stock (do your own estimate I guess.. if more instructions are needed, just let me know and i'll try to write a more comprehensive one). Add all your other ingredients in, cuttlefish ball, fish slices, tomato slices and black fungus and let it boil.

5) Once the mixture is boiling, add in your rice noodles and when it is soft, you can take it out to be served. Please try your mixture before you add in salt. I didnt have to add anything in as the preserved vegetable was already salty enough. Lastly, add in your boiled egg and serve.

And there it is! Simple! Took a little over 2 hours to prepare but as I said, if you want to do it the easy way, just use chicken stock powder. No need to prepare it yourself. Any questions, just let me know =) 

Next recipe: Mantou! Mmmmmmmm....

Doug.