Prepare the noodles by blanching in boiling water for a few minutes, rinsing and draining.
In a sauce pan, heat three cups of chicken broth with the rice wine. Add the garlic, ginger, soy sauce, black vinegar and pepper. Boil for two minutes.
Drop the chicken thigh fillets into the boiling broth. Lower the heat and poach the chicken for ten to 12 minutes or until just done. Scoop out and move to a chopping board.
Turn up the heat to bring the broth to boiling point once more.
Add the sliced shiitake mushrooms to the broth. Cook for one minute. Scoop out and transfer to a plate.
Next, add the julienned carrot to the broth. Cook for one minute. Scoop out and move to the plate next to the mushrooms.
Lastly, cook the cabbage for one minute in the broth. Scoop out and move to the plate with the mushrooms and carrot.
Disperse the starch in the remaining three tablespoons of broth. Pour into the boiling broth. Cook, stirring, until thick and clear. For best results, allow to simmer, stirring often, for a few minutes. Taste and adjust the seasonings, as needed.
Add the noodles to the thickened broth and stir. Pour in the beaten eggs and stir. Turn off the heat and let the eggs cook in the residual heat.
Thinly slice the chicken thigh fillets.
Divide the noodles with thick broth and eggs among three bowls. Top with chicken, mushrooms, carrot and cabbage. Garnish with sliced scallions.
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