Authentic Asian Sauces
Stewed Brisket with Egg Noodles
What you’ll need
Ingredients
- Briskets 900 g
- Noodles 2 pc
- Potatoes 3 pcs [diced]
- Shallots 10 g
- Garlic 10 g
Marinade
- Sugar 1 tsp
- Lee Kum Kee Premium Soy Sauce 1 tsp
- Corn Starch 1 tsp
- Oil 1 tsp
- Salt ½ tsp
Seasoning
- Lee Kum Kee Chu Hou Paste 3 tbsp
- Rock Candy Sugar 15 g
- Oil 1 tbsp
- Lee Kum Kee Premium Soy Sauce 2 tsp
Made with
Lee Kum Kee products
How to make it
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Blanch the briskets, then marinate with marinade for at least 30 minutes
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Pan-fry potatoes till golden brown, add a touch of salt, take them out and set aside
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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 add rock candy sugar and soy sauce
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Stew for 1 hour then add potatoes and further stew till briskets turn tender
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Blanch noodles with hot water till they are loose, then soak into ice-water. After that, blanch in hot water again then drain and place them on a plate
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Pour briskets and sauce on top of the noodles then serve