Stewed Chicken Noodles is a kind of Han Cockroach Noodles, which is best characterized by Yibin's Stewed Chicken Noodles in Sichuan Province. There are two types of chicken noodle stew: Chinese chicken noodle stew and Western chicken noodle stew. There are many types of Chinese chicken noodle stew, the more popular ones are chicken noodle stew with mushrooms and chicken noodle stew with ginseng. Chicken Noodle Stew has high nutritional value and is a good home-cooked nourishing and therapeutic food.
Chinese Name Stewed Chicken Noodles
Main Ingredients500g noodles, 500g chicken, 15 mushrooms, 7 green vegetables
Ingredients
500g noodles, 500g chicken, 15 mushrooms, 7 green vegetables (a little bit of meat, 2 tablespoons of chicken oil)
Yibin Stewed Chicken NoodlesIngredients: refined salt, peppercorns, monosodium glutamate (MSG), soy sauce, green onions, ginger, etc.
Yibin Stewed Chicken Noodles Ginger, etc.
Practice
1. Cut the chicken into 1 bite size, soak it well in hot water to remove the fishy odor, then wash and drain it with water.
2. Cut the bok choy in half, soften and de-tip the mushrooms, and wash off the sediment.
3. Put the chicken and mushrooms into the pot, add seasoning, and cook for about ten hours over moderate heat
4. Mix the noodles and eat
Yibin special chicken noodle stew, strict selection of materials, fine workmanship, creamy color, salty and mellow, smooth and nutritious. In August 1990, it was awarded the gold medal of "Sichuan Provincial Flavorful Snacks", and in September 1992, it was awarded the gold medal of "Sichuan Famous Snacks".
Shiitake mushroom flavor
Shiitake mushroom stewed chicken noodle is the most often used by students, office workers as a lunch of a fast food, because it is made in advance, with the arrival of can get to eat, so it is the more popular Chinese fast food, nutritious and delicious, aftertaste. Eating mushroom chicken noodles is to cook the noodles and put mushroom chicken onion, salt, MSG, oil chili, plus chicken soup can be.
Mushroom stewed chicken noodles raw materials and ingredients: chicken (hen), cooked rice, noodles, rice noodles, ginger, green onions, mushrooms, salt, pepper MSG moderate.
Specific preparation methods: Shiitake mushroom stewed chicken rice (Shiitake mushroom stewed chicken flour, noodles) is relatively simple to make, clean Shiitake mushrooms, hair with warm water and cut into 1.5 cm size pieces, ginger peeled and patted into a ginger block, hen cut into 2.5 cm square pieces, put in a pot of water to beat the water to beat the blood froth, coupled with ginger, mushrooms together with the stew, the chicken stewed rotten away from the bone can be.
Flavor characteristics: tender meat and clear soup, mushrooms, rice, flour, noodles, crisp.
Preparation points: the mushrooms should be washed with water, soaked in a small amount of warm water, and the water used to soak the mushrooms should be added to the soup pot, so that the chicken soup will be more flavorful. Chicken stewed away from the bone and then add salt, chopped scallions sprinkled on the surface of the mushroom stewed chicken rice at the time of consumption, rice, noodles, rice noodles boiled hot, mushroom stewed chicken stewed as you eat and add. The flavor is not heavy enough, and usually only salt is added without soy sauce
to keep the soup refreshing.
Salsify flavor
Raw material recipe
Standard powder 2.5 kg, 50 grams of ginger, 5 eggs, 50 grams of green onion stalks, 1 fat chicken, 125 grams of soy sauce, fresh pig's trotters 1.25 kg, monosodium glutamate (MSG) 2.5 grams, 250 grams of ginseng, 25 grams of Szechuan salt, 12.5 grams of white pepper, 17.5 grams of baking soda
Preparation method
Methods
These are the most popular and best ways to prepare the soup. p>1. Add 1.25kg of water to the standard powder, beat the egg into the noodle, add baking soda and knead it well, and then roll and cut it into leek leaf-shaped noodles by hand.
2. Chicken slaughtered and removed the hair and viscera, washed, to be used for another purpose. Pig's trotters washed to remove residual hair. Ginger pieces, white pepper, green onion stalks wrapped in gauze. Put 2.5 kg of water in the pot, the whole chicken, pig's feet and ginger, green onion, white pepper package into. Boil, skim off the floating bubbles, and then simmer over medium heat for 2 hours, until the chicken and pig's feet are cooked to the bone, fish out, and filter out the first soup on the micro-fire simmering and simmering.
3. Strip the chicken and pig's feet, all boneless. Put 3 kilograms of water in the pot, add chicken bones, pig's hoof bones and ginger, green onions, pepper packets and then simmer the second soup, to be used.
4. cooked chicken, pig's hooves meat with a knife cut into 1.5 cm square diced meat, and washed and scraped, folded into a 1.5 cm long and short section of the sand ginseng, and put into the first soup, first with a high fire, then simmering and stewing with a slight fire to be used.
5. Put soy sauce, Sichuan salt, two soup in the bowl. Noodles into a pot of boiling water to cook raw, each bowl by 100 grams of portion pick into the bowl. Then the chicken sasanqua filling with soup scooped on the noodles, put monosodium glutamate, sprinkle green onion is complete.
Product Features
Sand ginseng has the effect of removing cold and heat, tonifying the middle and benefiting the lungs and gas, treating stomach, spleen, heart and abdominal pain, etc. It is rich in nutrients and has better therapeutic effect when combined with chicken, pig's trotters and peppercorns in stewed soup and stuffing.