Homestyle spicy chicken noodles is a delicacy made of chicken, peanuts, soybeans, etc.

How to make spicy chicken noodles

Spicy chicken noodles

1. A piece of chicken, preferably bone-in chicken, chicken legs What is the best choice? Mine is a piece of bone-in chicken that I reserved from cooking the chicken. Remove the chicken skin when making it to reduce fat and make it healthy to eat.

2. Cut the chicken into small cubes, the smaller the better.

3. Put the cut chicken pieces into a seasoning bowl, add salt, thirteen spices and a little soy sauce to marinate.

4. Chop the prepared onions, slice the garlic, and shred the ginger and set aside.

5. Wash and cut the dried chili peppers and set aside.

6. Prepare a pack of spicy sauce and beef noodle sauce. Later, Laoganma black bean sauce was also used, which was added casually.

7. Prepare a round cut noodle so that it becomes chewy when cooked.

8. Prepare the cooking oil, heat it up, add the marinated chicken cubes and add oil.

9. Fry the chicken cubes until they are dry and hard and have a chewy texture. Drain the oil and set aside.

10. Add Sichuan peppercorns and green Sichuan peppercorns to the pot, fry until fragrant, take out the Sichuan peppercorns and discard them.

11. Add garlic slices and stir-fry.

12. When the garlic slices are golden, add shredded ginger and saute until fragrant.

13. The garlic slices are at their best when they are browned and have a strong garlic aroma.

14. Add chopped green onions and saute until fragrant.

15. Add the fried diced chicken and stir-fry.

16. Add spicy sauce and beef noodle sauce.

17. Since there is only one bottle of beef noodle sauce, I put less in order to ensure it can be used again, so I temporarily added some Laoganma black bean sauce for seasoning.

18. Add a little water and cook to combine the flavors of the various seasonings.

19. When the sauce and aroma are strong, turn off the heat and add MSG for seasoning or not to suit your preference. The sauce for the noodles is finished.

20. Add water to the pot for cooking noodles. After the water boils, add the noodles and cook.

21. Remove the cooked noodles and place them in a noodle bowl without running water.

22. Take a pot and heat it with cooking oil.

23. Add the chopped chili segments and fry until fragrant.

24. Pour hot chili oil on the cooked noodles.

25. Because you need to take pictures, even if you use chili oil to mix the noodles well to avoid sticking, if you eat it in time, you can mix it with the noodle sauce and mix it together before eating.

26. Chop the chives. I don’t have any at home. I use minced green garlic to add color and balance the taste.

27. Sprinkle the prepared chicken sauce and chopped green garlic into the noodle bowl, mix well and serve.

Tips

1. The garlic must be sliced ??and fried until browned. You can clearly taste the taste and burnt aroma of the garlic when eating. This is what I do. The original spicy chicken noodle is the most enjoyable.

2. The noodles must be round, which has a stronger texture and is suitable for dry mixing and not easy to break.

3. Try to use Sichuan peppercorns, Sichuan peppercorns and Sichuan peppercorns that have a relatively positive taste.

4. If you cannot find the sauce listed in the picture, you can use an equivalent Sichuan sauce instead. The style should be similar.

5. If you don’t like spicy food, you can skip the step of pouring chili oil. The spiciness in the chicken sauce alone is enough to make your mouth suck.

6. Don’t throw away the noodle soup used to cook the noodles. Eat it with dry noodles, which is an authentic original style.

How to make spicy chicken noodles

1. Kill the rooster and cut it into 1 cm square pieces, cut the ginger into 1 mm thick slices, and break the garlic into two to three pieces with a knife. Slice and cut green onions into 5 cm long sections.

2. Heat the wok with vegetable oil until it is 80% hot, add the chicken pieces and stir-fry until cooked through, then take it out in a container and set aside.

3. Leave the oil in the pot and heat it until it is 60% hot. Add the ginger and garlic and stir-fry until fragrant. Add the magnetic cake pepper, Sichuan peppercorns and garlic. Stir-fry until the magnetic cake pepper has no moisture. Add the chicken pieces and stir-fry. Stir-fry evenly, add cooking wine, refined salt, and soy sauce, stir-fry until the chicken pieces are basically flavorful, add green onions and MSG and stir-fry evenly.

4. Add broth or boiling water until the chicken pieces are almost submerged, cover the pot and simmer over low heat to reduce the juice, and the spicy chicken is ready.

5. Put the eggs in the oil pan and fry them into poached eggs. Deep-fry the peanuts until crispy. Soak the soybeans in water for 5 hours and fry them until crispy. Wash the tips of the green bamboo shoots and set aside.

6. Add water to the pot and bring to a boil, then cook the noodles. Before serving, blanch the tips of the green bamboo shoots. Take them out and put them in a bowl. Add poached eggs, spicy chicken, peanuts, soybeans, soy sauce, MSG, sprinkle with chopped green onion and drizzle with red. Just oil.

How to make Sichuan Spicy Chicken Noodles

Ingredients

300g chicken, 400g noodles

Accessories

An appropriate amount of salad oil, an appropriate amount of salt, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of garlic, an appropriate amount of dried chili pepper, an appropriate amount of spicy sauce, an appropriate amount of pepper powder, an appropriate amount of black bean sauce, and a suitable amount of black bean sauce

1. Wash and set aside a portion of bone-in chicken.

2 Clean the onions, ginger and garlic and set aside

3 Beef noodle seasoning and spicy sauce and set aside

4 Wash the dry red pepper and set aside

5 Cut the chicken into pieces according to your preference

6 Put the cut chicken pieces into a cooking basin, add salt and pepper powder to marinate

7 Add an appropriate amount to the wok Heat the oil until it is 70% hot, add the marinated diced chicken and fry it

8 Fry the diced chicken until golden brown and the texture is dry, remove from the pan and drain the oil and set aside

9 Slice the garlic, cut the ginger into thin strips, and cut the green onion into small sections for later use

10 Cut the dried red pepper into small sections with scissors for later use

11 Choose round slices for later use

12 Add oil to the wok, add green and red peppercorns and fry until fragrant. Remove the peppercorns and discard them

13 Add the sliced ??garlic into the pot and stir-fry

14 Fry the garlic slices until golden brown, add the shredded ginger and stir-fry

15 Stir-fry until the ginger turns golden brown

16 Add the green onions and stir-fry

17 Add the fried diced chicken

18 Add the spicy sauce and beef noodle condiments into the pot and stir-fry evenly

19 Add a little Laoganma black bean sauce Sauce

20 Add an appropriate amount of water, simmer until thick, turn off the heat, put it into a food container, and eat as you go

21 Pour water into the pot and bring to a boil, add noodles and cook

22 Chop some green garlic sprouts into small pieces and set aside

23 Put a small pot on the fire, add cooking oil

24 Add the dried red pepper segments and fry until fragrant

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25 Take out the cooked noodles and put them into a bowl

26 Pour the fried chili oil into the noodles

27 Stir evenly

28 Pour the prepared spicy chicken sauce, sprinkle with chopped green onion or green garlic sprouts, and serve