Preparation: 

Preparation time: 60 min

Cooking time: 120 min

Serving: 5

Ingredients:

• 750 g rice thin noodles
• 150 g cabbage (shredded, 1 cm size)
• 150 g Chinese kale (cut into 1-inch lengths)
• 500 g bitter gourd (approx. 1 bitter gourd)
• 1 kg chicken drumsticks (approx. 10 pcs)
• 200 g chicken ribs
• 5 g ground pepper
• 10 g coriander
• 10 g celery (sliced 1 cm thick for garnish)
• 20 g coriander roots (about 2 pcs)
• 10 g pepper seeds
• 100 g garlic (peeled)
• 50 ml vegetable oil
• 300 g brown sugar
• 300 g brown sugar
• 10 L water
• 4 tsp salt
• 1 tbsp sweet black soy sauce
• 1 tbsp soy sauce
• 1 tbsp seasoning soy sauce

Instructions:

    1. Boil the bitter gourd for the broth

• Cut the bitter gourd into 4 pieces, remove the seeds from the inside and cut into small pieces 1 cm. thick.
• Pour 2 liters of water into a boiling pot over medium heat.
• Add 3 teaspoons of salt followed by the bitter gourd and boil to reduce the bitterness. After 10 minutes, turn off the heat and set aside.

• Pour 7 liters of water into a deep pan. Boil over medium heat for 10 minutes.
• Add the chicken ribs and 1 teaspoon of salt, boil for a further 30 minutes, and set aside.

• Roughly pound 50 grams of garlic, pepper seeds and coriander root in a mortar, then scoop into a bowl. Set aside.
• Prepare a big boiling pot with low heat, add brown sugar and simmer until the brown sugar dissolves. Then add the pounded garlic, pepper and coriander and simmer until the ingredients turn dark brown.
• Add 1 liter of chicken rib broth, stir well.
• When the broth boils, add chicken drumsticks to the pot and boil for 10 minutes.
• Add 5 liters of chicken rib broth and then the prepared boiled bitter gourd. (At this stage, do not stir as this will make the chicken and bitter gourd become mushy and unappetizing)
• Cover the big pot, lower the heat and continue to boil for 45 minutes, regularly checking the pot. If there are scum, spoon out to keep the broth clear. Then set aside.
• When finished, remove the chicken and bitter gourd from the broth and set aside.

• Add 1 liter of water to a blanching pot and boil on high heat.
• For 1 serving, blanch 150g of noodles for 30 seconds or until the noodles have softened. Shake them to drain slightly, and pour them into a serving bowl.
• Blanch the prepared cabbage and Chinese kale for 30 seconds and place in the bowl with the noodles.

• Chop 50 grams of garlic
• Set a wok or frying pan over medium heat, add 50 ml of vegetable oil. When the oil is fully heated, add the garlic and fry until the garlic turns yellow. Then scoop it out and set it aside.