Stewed Brisket with Egg Noodles
What you’ll need
Ingredients
- 32 oz. beef briskets
- 3 pcs. potatoes [diced]
- ⅓ oz. shallots
- ⅓ oz. garlic
- 2 pcs. noodles
Marinade
- 1 tsp. sugar
- 1 tsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. corn starch
- 1 tsp. oil
- ½ tsp. salt
Seasoning
- salt, to taste
- 1 Tbsp. oil
- 3 Tbsp. Lee Kum Kee Chu Hou Paste
- ½ oz. rock candy sugar
- 2 tsp. Lee Kum Kee Premium Soy Sauce
Made with
Lee Kum Kee products
How to make it
Blanch the briskets, then marinate with the marinade ingredients for at least 30 minutes.
Pan-fry potatoes till golden brown, add a touch of salt, take them out and set aside.
Pre-heat wok with oil, sear briskets, add shallots, garlic and Chu Hou paste, stir-fry until fragrant. Add hot water till covering the briskets completely, then season with rock candy sugar and soy sauce.
Stew for 1 hour then add potatoes and stew till briskets turn tender.
Blanch noodles with hot water till they are loose, then soak in an ice-water bath. After that, blanch in hot water again, then drain and place them on a plate.
Pour briskets and sauce on top of the noodles to serve.
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