Chicken noodle fish is simply chicken noodle slices, but the noodles are cut into the shape of small fish. There are roughly two steps to make it. The first is to simmer the chicken soup, which can be prepared in advance to avoid trouble when making it; the second is to knead the noodles, which should be as hard as possible to avoid sticking when cutting. Although the chicken noodle and fish soup is delicious, the preparation is very troublesome, stewing the soup + kneading the noodles, and you won't be able to eat for two hours.

If you want to enjoy the deliciousness, you can stew the chicken soup the night before, use the chicken directly for dinner, and save the chicken soup to cook noodles and fish the next morning. The noodles for making fish noodle don’t need to be fully proofed, it only takes about half an hour. Get up at six in the morning to prepare, and you can have dinner around seven o’clock. 1. Stew chicken soup

Because we are going to use chicken soup to cook noodles and fish, there is no need to add other seasonings. Just buy a whole chicken or some chicken bones, clean them, add the seasonings and boil them in cold water. That’s it. The composition of the seasoning is very simple, including green onion segments, ginger slices, and wolfberry. If you think the taste is relatively light, you can put some mushrooms alone.

The chicken soup stewed in this way has a rich aroma and all the nutrients are melted into the soup. Personally, I don’t recommend buying chicken legs or chicken bones, as they are not as fresh as freshly killed chicken. Some cheaper varieties can be bought for tens of dollars. It is very convenient to ask the master to help butcher them and make soup at home. 2. Make the noodles

After the chicken soup is stewed, it’s time to make the fish noodles. The first step is to knead the dough. Because the dough fish is cut out, in order to prevent the dough from being too sticky, we need to add less water. Put appropriate amount of flour and yeast powder into the basin, then pour in appropriate amount of warm water, slowly stir and knead into a dough. Then cover it with a damp cloth or plastic wrap and let it rise for about half an hour. If the weather is cold, the proofing time will be longer.

There will be many small holes in the middle of the proofed dough. It is recommended to use a rolling pin to press it into thin slices and use scissors or a knife to cut it. After the noodle fish is ready, simmer the chicken soup prepared in advance and put the noodle fish in the pot. Add some baby cabbage and green vegetables to make it taste more delicious. 3. Precautions

There is one thing to note when making chicken noodle soup. When we stew the soup, a layer of chicken fat (not foam) will float on the surface. It is best not to skim it off. The chicken fat itself has a strong flavor, which is easier to absorb when cooking fish noodles. If you are worried about gaining weight or don’t want it to be too greasy, you can just skim it off and there won’t be much difference in the taste.

The key to this dish is the chicken soup. As long as the soup tastes good, everything you cook will be delicious. Noodles, noodles, and hot pot are all good choices. Our family usually makes hot pot directly, waits until the vegetables and meat are finished, and then puts the fish in as the staple food. Although the process is troublesome, it tastes very comfortable.