- 350 g Water
- 7 g Forest mushroom bouillon
- The San-Xian Ingredients:
- 5 medium sized Shiitake mushrooms, dried
- 12 medium sized Shrimp, peeled, frozen
- 150 g Chicken breast, skinless and boned, frozen
- 1 Egg, size M
- 1 Msp Salt
- 1 tsp Lime juice
- 1 tbsp Tapioca flour
For the vegetables:
- 4 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 1 smaller Chilli, green, fresh or frozen
- 80 g Chayote pulp
- 30 g Carrot
For the pasta:
- 100 g Egg noodles, medium thick, made from wheat flour, China
- Soaking water from the mushrooms
Sauce to deglaze:
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Tomato sauce
- Pasta water, the rest of it
- 2 tbsp Rice Wine, (Arak Masak)
- 40 g Coconut milk, creamy (24% fat)
- 4 tbsp Sunflower oil
- Sesame oil
- Celery leaves
- Hot peppers, red, long, medium hot
- Heat the water and dissolve the mushroom bouillon in it. Remove from heat and soak mushrooms in it for 20 minutes. Gently squeeze the soaking water out of the mushrooms and use it for the pasta.
- Let the shrimp and chicken defrost. Halve the prawns lengthways. Remove the bowel on the back. Cut the chicken into 3 mm thin slices across the grain and cut the slices in half lengthways. Keep shrimp and chicken ready separately
- Beat the egg and separate the yolks from the whites. Dissolve the tapioca flour homogeneously in 1 tbsp rice wine. Whisk the egg white with the salt, the lime juice and the rice wine mixture until homogeneous. Pour half of the egg white mixture over the prawns, the other half over the chicken and mix well. Mix the egg yolks with a pinch of salt, 1 tbsp rice wine and the coconut milk until homogeneous.
- Put 2 tablespoons of the sesame oil in a smaller, cold pan and distribute. Add the egg yolk mixture and let it spread over the bottom of the pan. Let the yolks set over a moderate heat. Fry on both sides without browning. Let cool, roll up and cut crosswise into approx. 2 mm wide slices and fan out in pasta.
- For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Wash and peel the chayote and cut out a quarter lengthways. Cut off the quarter at both ends, peel and cut diagonally into strips approx. 4 x 4 mm thick.
- Wash and peel the carrot, cut off both ends and cut into short silk threads diagonally with a julienne slicer. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads from above.
- Bring the soaking water to the boil and cook the pasta al dente according to the instructions on the package. Strain and season the broth with oyster and tomato sauce and keep it ready.
- Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Add the onions, garlic cloves and chilli and stir-fry until the onions are translucent. Add the chayote, mushroom strips and carrot and stir-fry for 1 minute. Add the pasta and stir-fry for 2 minutes. Reduce the heat to the minimum and deglaze with the sauce. Keep warm with the lid.
Roast chicken and prawns:
- Heat 2 tablespoons of sunflower oil with 2 tablespoons of sesame oil in a pan. Add the marinated chicken pieces including marinade and stir-fry until the meat has turned a white color. Remove with a slotted spoon and keep ready. Also add the prawns and fry until they are light pink.
Serving. And serving:
- Mix three quarters of the meat with the pasta, use the rest for garnishing. Spread the fried noodles on the serving bowls, garnish, serve warm and enjoy.
- Note: San Xian are three particularly tasty ingredients. There are quite a number of such ingredients: shrimp, fish, squid, sea cucumber, chicken, duck, goose, pork, and beef. In addition, a number of vegetarian ingredients, such as mushrooms, peanuts and walnuts, asparagus and fresh bamboo shoots. A San Xian dish must have at least 3 of these ingredients (the above list is not exhaustive), but several of these ingredients are perfectly acceptable.