How to make braised noodles with shredded chicken:

Ingredients:

Steps:

Put cooking soda into a bowl and dissolve it with water.

Put the flour into the noodle bowl, beat one egg and add the right amount of cooking salt.

With chopsticks, stir the flour into the flour flakes first.

Add the water gradually to form a soft dough. The initial dough will not look smooth because it is not gluten free yet, so it needs 20 minutes of molasses.

After 20 minutes, the dough becomes more stretchy and becomes smooth after a little kneading.

Divide the dough into small pieces, knead them into long strips, and roll them out with a rolling pin.

Smear each sheet with cooking oil and overlap on a plate.

Cover with plastic wrap and let rest for 2 hours or more.

Grab the ends of the molasses crust with two hands and pull the crust apart to make it longer, tossing the crust into the air as you do so to avoid landing on the ground too long.

Fold the ends over, cut through the center of the dough with your fingers, and stretch it out again.

The noodle skin can be adjusted according to the width you like, if you like it wide, you can cut it open once, if you like it thin, you can cut the noodle open a few more times, hang it on your fingers, and stretch it to both sides. The braised noodle's up to this point, it is ready for the pot.

Prepare the ingredients to make soup, today's choice is chicken.

Put the chicken in the pot and cook for two hours.

Cooked chicken broth, used as a soup base for the chow mein.

Take out the chicken and let it cool, wash the green garlic cloves and cilantro, mince the green garlic cloves and cilantro and shred the chicken.

Take a large bowl, add shredded chicken, cilantro and chopped green garlic saplings, add chicken essence. salt, white pepper and sesame oil.

Pour in the chicken stock and season the base well.

Make the chow mein noodles, put them in a pot of boiling water and cook.

Strain the noodles into a large bowl, add chili oil and balsamic vinegar, and serve.