Chinese Style Sai-mein Broth
Yields
Soups
From "The Island Plate II," by Wanda A. Adams
- 16 cups cold water
- 10 dried shrimp or 1 flavor packet from a commercial noodle soups
- 2 pounds meaty pork bones
- 1 pound chicken wings
- 1 piece chung choi (Chinese preserved mustard cabbage; optional)
- 1 (1-inch) piece fresh ginger, sliced
- 3 dried shiitake mushrooms
- 2 tablespoons shaoshing wine (Chinese rice wine) or dry sherry
- 2 tablespoons soy sauce
- In a soup pot, combine water, shrimp, pork bones, chicken, chung choi, ginger and shiitake. Bring to a boil; skim scum, reduce to a simmer over medium heat and allow to simmer 2 hours; add wine and soy sauce and simmer another half hour. The broth will be reduced by about one quarter. Makes 10-12 servings (depending on how generous the servings and how much broth is preferred).
- To make saimin: Plate hot, drained boiled noodles in warmed bowl; pour simmered broth over noodles; garnish as desired.
- Braised pork for topping sai-mien: In a large, heavy Dutch oven, heat 1 tablespoon vegetable oil and brown a boneless tenderloin on all sides (cut in half if crosswise, if need be, to fit pot). Drop in 1 cup chopped cabbage or bok choy, 1/2 cup sliced green onions, 2 cloves smashed garlic, 4 slices smashed fresh ginger and cook briefly until cabbage wilts. Add water to cover, simmer and cook 25-30 minutes. Drain liquid (reserve to use for saimin broth, if desired). Add to the pork, in the same pot, 1 star anise, 1/2 cup mirin, 1/2 cup sake, 1/2 cup sugar and 1 cup soy sauce and cook 30 minutes, simmering gently. Turn off heat, allow pork to cool in liquid; transfer to cutting board and cut into slices. Serve over saimin or hot rice. Makes 6-8 servings.
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