Rice noodles with shredded chicken

Method of rice noodles with shredded chicken

Raw materials for making shredded chicken rice noodles:

Indica rice (non sticky rice) 500g, shredded chicken 150g, Chinese cabbage 100g, vegetable oil 40g, chicken oil 25g, salt 12g, monosodium glutamate 8g, pepper 1g, chicken soup appropriate.

Steps for making shredded chicken rice noodles:

1. Make rice oil slurry first. That is to say, change the water repeatedly, rub and wash the rice, soak it in cold water, and then rinse it twice. After removing the water, add another 600 grams of cold water, grind it into a fine slurry, and then stir it with vegetable oil to make the slurry mix. Put a spoonful of the paste in the greased porcelain plate, shake the drawer, steam it into thin slices with boiling water, remove it and cool it, and then cut it into strips of leek leaf width. Shred the chicken. Take out the tendon of cabbage and wash it for use.

2. Boil the chicken soup and add MSG, salt and pepper to make it taste better. At the same time, bring to a boil a pot of water and add cabbage and rice noodles. After the cabbage is cooked, put the vegetables and rice noodles into 5 bowls, sprinkle with shredded chicken and pour into the soup.

Characteristics of shredded chicken rice noodles:

Soft and fresh, suitable for all ages.

Rice noodles with shredded chicken

Rice noodles with shredded chicken is a staple food of Sichuan cuisine.

Raw materials

Ingredients: 500g Indica Rice (non sticky rice), 150g shredded chicken, 100g cabbage. Seasoning: 40g vegetable oil, 25g chicken oil, 12g salt, 8g monosodium glutamate, 1g pepper, proper amount of chicken soup.

Production method

The rice oil slurry is made first. That is to say, change the water repeatedly, rub and wash the rice, soak it with cold water, and then rinse it twice. After removing the water, add another 600 grams of cold water, grind it into a fine slurry, and then stir it with vegetable oil to make the slurry mix. Put a spoonful of the paste in the greased porcelain plate, shake the drawer, steam it into thin slices with boiling water, remove it and cool it, and then cut it into strips of leek leaf width. Shred the chicken. Take out the tendon of cabbage and wash it for use. Bring chicken soup to a boil and add MSG, salt and pepper to make it taste good. At the same time, bring to a boil a pot of water and add cabbage and rice noodles. After the cabbage is cooked, put the vegetables and rice noodles into 5 bowls, sprinkle with shredded chicken and pour into the soup.

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