I made a New Years food resolution to make what my mama gave me...Since I rarely cook Chinese food (despite being Cantonese) it's something I want to get better at. It's also a type of food I'd like to experiment with making it healthier and more modern.

Years ago I purchased a Japanese claypot called a donabe and two years ago I tucked it away in a cupboard and forgot about it. So out it came from hibernation and onto my stovetop. It was probably one of the easiest meals I've ever made.



2 portions of uncooked glass noodles
2 carrots, sliced lengthwise
3 mushrooms, sliced
1/2 C ground pork
1 tbsp canola oil
sliced green onion as a garnish

1/2 C white wine
1 C chicken stock
1/4 C tamari
1/4 C sweet soy sauce
1 tbsp brown sugar


1. Brown the ground pork in canola oil until brown. Set aside and save the pan to make a sauce.
2. Put the dried noodles into the donabe. Add in one soup ladle full of chicken stock and one ladle full of water. Turn the stove on to low-medium. Add the mushrooms and carrots in sections. Turn the stove to low medium and put the lid back on.
3. In the pan where the pork was, add  white wine to deglaze and scrape up the brown bits. Add chicken stock, brown sugar, tamari and sweet soy sauce and let it reduce until it thickens up a bit.
4. Once thickened, pour sauce into the donabe all over the noodles and vegetables. Add the cooked ground pork into the claypot.
5. Turn the heat up to medium and cook until the vegetables are steamed the noodles have expanded and are cooked through about 10-12 minutes.
6. Garnish with green onion.


Next up, shrimp ja leung, Chinese donuts and congee!

© 2017 Michelle Li / miliSashimi