Copycat TamJai SamGor Noodles
Dai Ga Si Faan recipe - Hong Kong
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 2 servings round rice vermicelli noodles
- 1.5 l water
- 1 pork bone stock (or use chicken/ vegetable broth)
- 1 tbsp chicken powder
- 1 tbsp Sichuan peppercorn oil
- 2 tbsp evaporated milk
- 1-2 tbsp Chilli powder (to taste)
- 1 tsp salt
- 1-2 chicken thighs, chopped to bitesized pieces (marinade ingredients below)
- Enoki mushrooms
- Beansprouts
- Chinese chives
- Fried tofu
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp Shaoxing cooking wine
- 1 tsp cornstarch
- 1/4 tsp white pepper powder
- drizzle of sesame oil
Instructions
- 1
Marinate the chicken thighs and set it aside.
- 2
Cook the noodles according to the package instructions. Once cooked, rinse them under cold water to remove excess starch and prevent the noodles from becoming too murky. Set aside.
- 3
Prepare the broth: In a pot, add water, pork bone broth (or chicken broth), evaporated milk, peppercorn oil, chilli powder, and chilli oil. Bring it to a simmer.
- 4
Add the fried tofu, mushrooms, and marinated chicken to the broth. Bring the mixture to a boil for 2-3 minutes to cook the proteins through.
- 5
Add the beansprouts and Chinese chives towards the end, as they cook quickly and should retain their freshness.
- 6
Assemble the dish by placing the cooked noodles in a bowl, then pour the hot broth and toppings over them. Serve immediately and enjoy!