Longevity Noodle with Minced Ginger & Fish Paste

Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes



100g longevity noodle (cook until al-dente and drained)

100g minced old ginger

3 stalks choy sum (scalded with 1 tbsp cooking oil, ½ tsp sugar and ¼ tsp salt)

100g minced mackerel fish meat

1 egg white (lightly beaten)

200ml chicken stock

2 tbsp ginger wine

½ tsp salt

Preparation Instructions:

  1. Mix minced fish with egg white and 1/8 tsp of salt. Use a tbsp to scoop and mould the fish paste into smaller nuggets. Place the fish paste nuggets in hot water and cook till they float to the surface. Remove and drain.
  2. Heat up 2 tbsp of sesame oil in a wok and stir-fry minced ginger over low heat till fragrant.
  3. Add in ginger wine, chicken stock, fish paste nuggets and salt, and bring to boil. Pour the gravy onto noodle and arrange choy sum around the noodle before serving.

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