Heat wok until smoky
hot. Add oil, swirling around sides of wok. Add finely chopped shallot
and cook, stirring vigorously, until shallots begin to caramelize.
Add liver slices. Sear
to seal in juices. Add water or broth and bring to a slow boil. Cook for
Add chopped watercress. Cook for 1
If using very fine Chinese noodles,
add directly to pot, breaking apart with chopsticks. After one minute,
remove from heat. The noodles will finish cooking during the serving.
If using angel hair pasta, parboil
for one minute, then add to the soup.
Serves 4 - 6
Contributor: Dr. I. Yang Lin for Kim Lin
are so popular in Chinese cuisine that they can be found dried in Chinese
markets, and many dishes call for shallot 'ships.' They are always cooked
to the maximum - the very point at which they are almost ready to burn.
The shallots take away any gamy or bitter flavor from meat.