Little Pot Rice Noodles
Little pot rice noodles, the name is a direct translation of Chinese `Xiaoguo Mixian`, it is a traditional specialty dish from Kunming. The biggest difference from other rice noodle dishes is that rice noddles are cooked together all ingredients in one mini bronze pot with meat or bone broth from either chicken or pork. Bringing and enhancing all flavours together in one tiny boiling pot. As a result, the dish has a complex taste of fresh, sweet, sour and spicy. It is a truly comforting and satisfying dish for winter, large portion yet you don’t have to go into a nap mood afterwards. This recipe is a basic one based on ingredients I could find in my fridge that day, if you do not have a bronze pot at home, you could use any type of small pot as substitute. For the broth I had frozen chicken broth , you could check my pervious post to find out how to prepare chicken broth.
100g dried rice noodles, soaked in water for at least 4 hours before cooking
500ml chicken broth
40g grounded pork
1 spoon dark soy sauce
1 spoon soy sauce
1 spoon CJW hot pepper paste
2 cloves Chinese cabbage
4 large chives (Chinese chives)
2 bamboo shoots
2 red chilli
1 spoon grounded Sichuan pepper
Salt, sugar, white pepper to taste
Slice and chop all ingredients ready.
Bring chicken broth to boil, add hot pepper paste, dark soy sauce and soy sauce.
Add grounded pork, break loose and bring to boil.
Add rice noodles, Chinese cabbage and bamboo shoots.
Let it simmer for 3-5 minutes, add chopped chives, turn off heat.
Transfer into a large bowl. Add salt pepper and chilli oil to taste.