SATOO

Ingredients (serves for 5)

For noodle dough 

• 1kg Hong Kong flour
• 1 whole egg
• 3 tbsp evaporated milk
  1 tbsp salt
• water

For chicken stock 

• 2l water
• 1kg chicken bones, washed
• 100g leek, sliced
• 50g garlic, crushed
• 100g ginger, sliced
• A pinch of salt and pepper

Method 

1. Mix all dough ingredients and knead until the dough is well mixed.
2. Let to rest in room temperature for 30 minutes to 1 hour, covered.
3. Hand-pull the dough with fingers until it turns into soft noodle shape.
4. Cook the noodles in boiling water for 20 seconds
   To prepare stock, boil all stock ingredients and simmer for 1 hour to infuse the flavours, season with salt and
5. pepper, strain.
6. Add the noodle into stock and serve with braised meat of your choice.

Tip 

• Serve with your braised meat of your choice to suit your appetite, such as braised beef brisket, braised chicken with mushroom, or braised lamb with water chestnut.

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