This soup is a very common and traditional recipe throughout China. When my family and I were visiting Malaysia, we were introduced to many Chinese spices and dishes. Malaysia is a melting pot filled with several cultures so tourists have the opportunity to learn about many Asian cultures. This dish was very popular among all the Asian cultures and a dish you would see on most restaurant menus. You will easily get yourself addicted to this easy and filling meal, which satisfies any food lover’s palate.
4 chicken breast, skinless and boneless
3 dried Chinese mushrooms, soaked
4 cups cabbage
12 ounces dried eggs noodles
4 cups chicken broth
2 tablespoons sunflower oil
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons soy sauce
1 teaspoon rice vinegar
1. Thinly slice chicken into strips. Squeeze the mushrooms dry and discard any hard parts. Thinly slice the mushroom caps, cabbage and scallion. Keep all ingredients separate.
2. In a 4-quart saucepan add 4 cups of chicken broth and bring to a full boil. Add egg noodles and turn heat off. Allow to sit in hot broth. Sit aside.
3. In a 9-inch skillet on medium-high heat add sunflower oil, chicken and scallions. Allow to cook mixing well for 3 minutes. Reduce heat to medium. Add cabbage and cover with a lid allowing cabbage and chicken to completely cook, about 10 minutes.
4. Add mushrooms and stir-fry for 1 minute. In a small bowl add salt, brown sugar, soy sauce and rice vinegar; mix well. Pour sauce over chicken mixture and combine. Reduce heat to low.
5. In a large bowl, add noodles and broth. Carefully pour chicken mixture atop noodles. Serve.
Yields: 6 servings