Ginger noodles is my ultimate comfort food. My mom would make it twice a year at most and I always have her make extra so I can eat it for days. The dried ginger used for the recipe has to be purchased from Da Chen residents of a village in Linyuan, Kaohsiung in Taiwan. Since we lived in the U.S., we would have to inconvenience family members to bring back the highly prized ginger. Luckily for me, I live in HK now and can pretty easily travel to Taiwan. I went there twice last summer to visit my goo-ma and also picked up some ginger. It’s a bit sad that I don’t know much about the history of the Dachen people and I can’t seem to find much literature on the internet. My generation will be the last to know the language, food, and traditions. My mission now is to document as much I can about Dachen food. The first being, ginger noodles.
Prep all the ingredients: rice noodles, dried water lilies, dried shitake mushroom, bamboo, egg, dried shrimps, Chinese celery, pork, liver, kidney and ginger.
Scramble the egg with wine, salt and pepper; set aside.
Sauteed the liver and kidney with ginger, shaoxing wine and sesame oil; set aside.
Saute pork, hydrated mushroom, hydrated dried shrimps, and bamboo. Add ginger soup. When boiling, add hydrated lily flowers.
Finally, add celery, cooked liver, kidney and scrambled egg to the pot of soup. Serve with rice noodles.