CHINESE SPICY CHICKEN NOODLES RECIPE RECIPES

Steps:

• Bring broth to a simmer in a 3-quart saucepan, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool at least 10 minutes, reserving broth for another use.
• While chicken is poaching, bring 4 quarts salted cold water to a boil in a 5- to 6-quart saucepan over moderately high heat. Stir in noodles, then 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, stirring, then repeat once more, or until noodles are just tender but still firm and chewy throughout.
• Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with peanut oil in a large bowl.
• Stir together vinegar, soy sauces, chile oil with sediment, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated.
• Shred chicken with your fingers into 1/4-inch-wide strips and add to noodles, tossing to combine. Sprinkle with scallions and soy nuts.

Steps:

• Wash the chicken piece
• Cut the chicken into small pieces along the lines for easy cooking
• Put the water in the pot over the chicken, put a green onion, a few slices of ginger, an star anise, a few peppers, and two small pieces of bay leaves
• Soak the fungus ahead of time, a dozen will be enough, I soak a bit too much
• Poke with chopsticks after boiling, you can easily poke in and turn off the heat
• Take it out and put it in cold boiled water to rinse. You can't use tap water directly because you will eat it directly later.
• Cut along the lines and tear well
• Shred the cucumber, you can cut it finer!
• Boil the fungus, after the water is boiled, you can remove it and cut into shreds
• Put the three ingredients on the plate and drizzle with the salad sauce. The spicy, simple and convenient cold dish I use! !