*Branch
the spinach or rape briefly in boiling water,drain,and set aside.
Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce
into a marinade. Slice the chicken, fish, and prawns paper-thin.
Spread out on a serving platter and add the marinade. Let stand
*Heat a pot of water to boiling and
add the noodles. Bring back to a boil and cook uncovered until they
are soft, about 4 minutes for dried noodles and 2 minutes for fresh
ones. Drain in a colander and lay the vegetable on top.
*Bring the chicken broth to a boil
in a saucepan and add the MSG, the remaining 1/2 tsp of salt, and
the chicken fat. Bring to a fast boil for 1 minute. Transfer to
a tureen and bring to the table with the platter of meats and the
colander of noodles.
*Pour the meat and noodles into the
boiling hot broth. They will cook instantly. Stir and serve in individual
bowls.
*Note: The noodles poured from one
bowl to another bowl of boiling hot broth is like a bridge. Hence
the name of the dish.
