Ingredients
Rice 250 grams
Quail egg 1
Chicken (or tenderloin slices) 50 grams
Cooked ham 2 slices
Bean sprouts 20 grams
Tofu skin 20 grams
Chicken broth in moderation
First, blanch the rice noodle, bean sprouts and tofu skin in a pot. rice noodles, bean sprouts, tofu skin and other materials were blanched in a pot, rice noodles blanched for half a minute and then removed to cool naturally, bean sprouts, tofu skin blanched until cooked standby
will be put into a casserole dish chicken or woodchucks, with a medium heat and slowly boiled for 1 ? hours, until the chicken is soft and rotting can be, this is the original broth of the rice noodle soup, the senior can also be added to the ham, duck, cavity bone and boiled together, the more flavorful the better the soup! At the same time, it is best to ensure that there is a thin layer of oil on the surface of the soup
Chicken soup boiling casserole hot, even the soup with oil into the casserole to maintain the temperature, before serving quail eggs, sliced tenderloin, and other raw materials, the meat becomes white and then under the ham slices, rice noodles, bean sprouts, tofu skin, etc., mix well and then can be