2, chicken thighs chopped into small pieces, the best bone, do not chicken breast, or stewed chicken soup is not so fragrant.
3, chopped chicken thighs soak in cold water soak bleed water (soak a few times to pour out, so that blanching when the blood foam less, good care).
4, green onion cut into sections, ginger slices, a few peppercorns, anise, cinnamon, a few leaves, dry chili pepper soak and cut, dry mushrooms soak and cut into small pieces (dry chili pepper soak and cut into small pieces is to prevent frying paste).
5, the above preparation stage is completed, cool water pot put chicken, onion, ginger, ginger, pepper, a spoonful of cooking wine, medium heat slowly cook blood foam after the blood foam skimming.
6, and then pour the chicken broth into the soup pot together, scallion segments, scallions fished out and thrown away, continue to stew for 15 to 20 minutes, the original soup is ready.
7, soup stew almost after the chicken diced fished out and drained standby, mushroom diced ready.
8, hot pan cool oil moist pot to prevent sticking to the pot, medium heat put onion and ginger, dry chili, pepper stir fry.
9, stir fry immediately after the chicken (the whole medium heat can be) stir fry 30 seconds, put a spoonful of soy sauce, a little soy sauce, a little oyster sauce together with the pan stir fry color.
10, stir fry after adding half a bowl of water, add salt and boil for about three minutes, mushroom chicken material is ready.
11, a little chicken essence, salt, Nande seasoning, pepper, add a small spoonful of stock and stir.
12, rice noodles in a leaky spoon, chicken broth boiling, leaky spoon into the soup pot, stirring with chopsticks for about 10 seconds.
13, rice noodles into a bowl, add a spoonful of pre-made diced chicken with mushrooms, the bowl side of the chopped green onion, a little curry powder.
14, add the appropriate amount of stock, mushroom diced chicken rice noodles are ready.