Yunxian County, the hometown of colorful clouds along the Lancang River in the middle section of Hengduan Mountains in western Yunnan, has superior natural conditions and unique geographical advantages. Hard-working and kind people in Yunxian have the habit of eating rice noodles, and its traditional snack "chicken rice noodles" is the most distinctive one among many snacks in Yunxian. The special feature is that the fried diced chicken is topped with stewed chicken legs and wings. The rice noodles are delicious. Chicken rice noodles are sweet and delicious, nutritious and suitable for all ages. They are common delicacies for local people, and also special snacks for foreigners passing through Yunxian County.
The method of making Yunxian chicken rice noodles is very simple. It is suggested to use black-fleshed hens with ivory tusks in local mountainous areas, weighing about 2 to 2.5 kilograms. First, the chicken is slaughtered, unhairing and cleaned, then a proper amount of spices such as salt, pepper, tsaoko and star anise are added to the pot for cooking, and then seasonings are added to make refined brine. When eating, the slender white rice noodles with excellent softness will be refined through eight processes such as soaking in natural mountain spring water, pulping, filtering, steaming, squeezing, boiling and rinsing. They will be boiled in boiling soup and then taken out of the bowl. Fresh chicken soup will be added, chicken nuggets will be covered with marinated chicken juice, and red pepper oil, coriander, onion and onion will be added.
Mushroom chicken rice noodle
material
Ingredients: chicken legs, 3 pork spines, 500 grams of rice flour, and appropriate amount.
Accessories: 8 mushrooms, dried bean curd, appropriate amount of rape, appropriate amount of pickled mustard tuber, 1 small piece.
Seasoning onion appropriate amount ginger appropriate amount garlic a little star anise 2 soy sauce 1 spoon bean paste 2 tablespoons broth appropriate amount vegetable oil 3 tablespoons.
Preparation method of mushroom chicken rice noodle
Boil soup:
1. Because we want to make rice noodles with mushrooms and chicken, we should make broth first. In fact, it is not bad to make simple chicken soup with chicken rack and chicken oil. But I really can't stand the stickiness of chicken oil, so I only use chicken bones from three chicken legs and a few pork chops to cook soup. This soup stock is also a household necessity, and it is essential for cooking boiled fish or cook the meat. Cooking a meatball tastes better than cooking wonton in broth.
2. The method is simple. First, bone three chicken legs and keep the meat. Blanch chicken bones and 500 grams of medium ribs in water, then add enough water to boil, add onion ginger and star anise and stew for more than 2 hours, and the soup is ready.
If the soup can't be used once, it can be cooled, bagged and frozen in the refrigerator. It's no problem to store it in Rio Tinto
Mushroom chicken sauce &; Rice noodles:
1. Dice chicken legs, add a little salt, cooking wine and starch and marinate 15 minutes. Chop mushrooms and dried beancurd separately.
2. Heat oil in the pot, add onion, ginger and garlic until fragrant, add chicken and mushrooms and stir-fry until it changes color, and add bean paste and stir-fry evenly.
3. Add dried bean curd and pour in about 200ml of stock. Stew over medium heat until the soup is almost dry and sticky.
4. If the prepared sauce can't be eaten in one meal, cool it, put it in a sealed box and keep it in the refrigerator for 2 weeks.
5. Soak the rice noodles one night in advance before cooking. Put the cooked rice noodles and vegetables into a bowl, pour in the stock, and add shredded mustard, chicken juice and Chili oil.