Ingredients
- 750g beef brisket
- 4 cups chicken stock
- 4 cups beef stock
- 5 cups water
- 1 cinnamon stick
- 1 tbsp ginger, sliced
- 3 bay leaves
- 1 tsp white pepper
- 3 pieces dried orange peel
- 500g fresh wheat noodles
- 1 cup Chinese radish, sliced
- 2 spring onions, sliced
- 4 tbsp coriander, chopped
- 4 tbsp chiu chow oil
- SPICES
- 1 tbsp star anise
- 10 cloves
- 1 tsp cumin seeds
- 2 tsp Sichuan peppercorns
- 1 tsp fennel seeds
- 1 cardamon pod
Method
- Pour the chicken stock, beef stock and water into a large pot, place onto high heat and bring to the boil.
- Place the spices into a tea infuser and add to the pot along with the beef. Add to the pot: cinnamon stick, ginger, bay leaves, white pepper and dried orange peel. Reduce heat to a simmer and cook for 90 minutes.
- Add in Chinese radish and continue cooking for another 30 minutes until the brisket is tender and falls apart. Remove all of the spices and brisket from the pot.
- Prepare the fresh noodles according to the packet instructions then divide them between 4 bowls.
- Slice the beef brisket and lay onto the noodles. Ladle over a generous serve of the stock. Top the soup with the radish slices, spring onion, coriander and 1 tbsp of chiu chow style oil per bowl (or to your tasting). Enjoy!
Product used in recipe
- Lee Kum Kee - Chilli Oil Chiu Chow
