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Hill feast

Ingredients :

300 g. of ho fan noodles
1 chicken breast
1 whole garlic
1 whole onion
4 peppercorns
150 g. of ground pork
1 tsp. of finely chopped garlic
3 tbsps. of finely chopped onion
1 egg, beaten
2 tbsps. of seasoned bread crumbs
1 carrot
a bunch of pechay (pei tsai, a variety of Chinese cabbage) or Chinese broccoli
3 tbsps. of oyster sauce
salt and pepper
1 c. of cooking oil

Cooking procedure :

Boil the chicken breast in four cups of water with the whole garlic, onion, peppercorns and salt. Cover and simmer for about 30 minutes. Remove the chicken from the broth and cool. Strain the broth. Separate the chicken meat from the bone and cut into large chunks. Set aside.

Prepare the prok balls. Mix together the ground pork, beaten egg, chopped garlic and onion, bread crumbs, salt and pepper. Form into balls about 2 inches in diameter. Heat the cooking oil in a skillet until smoking. Fry the pork balls until golden. Drain on paper towels and keep warm.

Trim the pechay or broccoli leaves. Peel the carrot and cut into rings or florets.

In a skillet or wok, reheat two cups of chicken broth. When boiling, add the carrots. Cook for about 2 minutes. Remove with a slotted spoon and transfer to a bowl. Bring the broth to a boil once more and add the pechay or Chinese broccoli. Cook for 1 minute, remove with a slotted spoon and arrange on one side of a serving platter.

Add another cup of broth to the sauce pan and bring to a boil. Add the ho fan noodles. If the liquid dries up before the noodles are tender add more broth, about 1/2 c. at a time. When the noodles are halfway done (you will need to test a noodle now and then but cooking ho fan noodles don’t take longer than 5 minutes), add the oyster sauce; season with salt and pepper. Stir well. Add the chicken chunks, pork balls and carrots. Toss the meat and vegetables with the noodles. Continue cooking until the mixture is almost dry. Transfer to the serving platter and serve at once.

A mixture of kalamansi juice and soy sauce on the side would be good.

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