Ingredients

Main ingredients

3 chicken legs

500 grams of pork spine

Appropriate amount of rice noodles< /p>

Accessories

Shiitake mushrooms

8 pieces

Dried tofu

Appropriate amount

Rape< /p>

Appropriate amount

Potatoes

1 small piece

Seasoning

Onion

Appropriate amount< /p>

Ginger

An appropriate amount

Garlic

A little

Star anise

2 pieces

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Dark soy sauce

1 tablespoon

Doubanjiang

2 tablespoons

Stock stock

Appropriate amount

Vegetable oil

3 tablespoons

How to make mushroom and chicken rice noodles

Boil the soup:

1. Because it requires To make mushroom and chicken rice noodles, make the stock first. In fact, you can also use chicken rack + chicken oil to make simple chicken soup. But I really couldn't stand the sticky texture of chicken fat, so I just used the chicken bones from three chicken legs and a few pork middle chops to make the soup. This stock is also a must-have for the family. It is indispensable for making boiled fish or meat. It tastes better when cooking meatballs or wontons

2. The method is very simple. First, cut off 3 chicken legs. Bones and meat are reserved. Blanch chicken bones and 500g middle ribs in water, then add enough water and bring to a boil over high heat. Add onion, ginger and star anise and simmer over medium-low heat for more than 2 hours. The soup will be ready

3. Use the soup once. If not, you can put it into bags after cooling and store it in the refrigerator. It doesn’t matter how long you store it.

Shiitake Chicken Sauce & Rice Noodles:

1. Cut the chicken legs into small cubes, add a little salt, cooking wine and starch, mix well and marinate for 15 minutes. Chop the mushrooms and dried tofu separately

2. Heat oil in the pot, sauté the onion, ginger and garlic until fragrant, add the chicken and mushrooms and stir-fry until they change color, add the bean paste and continue to stir-fry evenly

3. Add dried beans and pour about 200ml of broth. Simmer over medium heat until the soup is almost dry and thick

4. If the prepared sauce cannot be eaten in one meal, let it cool and put it into a sealed box. It can be stored in the refrigerator for 2 weeks

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5. Soak rice noodles overnight in advance and then cook. Put the cooked rice noodles and vegetables into a bowl, pour in the broth, add shredded mustard, chicken sauce, and chili oil