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
- 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.
- Heat up 2 tbsp of sesame oil in a wok and stir-fry minced ginger over low heat till fragrant.
- 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.