Assorted Braised Noodles with Shredded Chicken and Broccoli Stem

Name: Assorted Braised Noodles with Shredded Chicken and Broccoli Stem
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 1 carrot; 0.5 (lettuce) Broccoli stem; 4 Tofu fruit; Some Enoki mushroom; 1 Ham; Some Fungus; 4-6 Mushroom; Some celery; 2-3 pieces Round lettuce; Some Red millet spicy; Some garlic; Some Hangjiao; Some Wolfberry; 2 (green part) shallot; Some salt; Some Chicken Essence; Some White pepper; Some sesame oil; 2-3 tablespoons Water starch

by Big N's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There is a kind of noodles called champon/chanpon in Nagasaki, Japan. Transliteration is strong noodles. It is said that it was invented by the early Hokkiens when they were doing business in Nagasaki, and it is also called Fujian Braised Noodles by the locals. ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? In fact, it is a thick soup made of various vegetables and some fish plates and small seafood (such as clams, small oysters, squid, etc.). The noodles are divided into deep-fried crispy taste and directly boiled ramen noodles. . I made noodles today, so I thought of this kind of noodles, so I took out some of the vegetables I had at home. The noodles use scallop noodles sold in Guangdong and Hong Kong, which are strong and not easy to become lumpy.
As for vegetables, you can mix them according to what you have. The basic principle is that they can be cut into shreds, or whatever you like. Such as bean sprouts, whitebait, cabbage, corn, onions, etc. as long as you like.
You can increase or decrease the three-person portion made today. "

Assorted Braised Noodles with Shredded Chicken and Broccoli Stem

1. (Broccoli stalk can be replaced with lettuce) Broccoli stalk is a good thing, but it is thrown away in most cases. Its crispness is about the same as lettuce. I really like it. The processing method is very simple. Just remove the outer layer of the stalk like peeling the lettuce, then slice it and shred it.

Assorted Braised Noodles with Shredded Chicken and Broccoli Stem recipe

2. As shown in the picture, shred carrots, celery, ham slices, fungus, chicken, and peppers. Slice garlic, mushrooms, tofu fruit, and cut green onion into sections. The chicken is marinated in advance with some white pepper and white wine/cooking wine, and a little salt.

3. Heat the pan to cool the oil and loosen the shredded chicken, remove and set aside.

4. Restart the frying pan and add the shallots, garlic and chili until fragrant

5. Add mushrooms, sprinkle a little salt and stir fry

6. Stir-fry until the surface of the mushrooms is oily and fragrant, add the carrot shreds and stir-fry.

7. Then stir fry the celery, broccoli stalks, and enoki mushrooms together

8. Add chicken shreds and stir fry together, and season with appropriate amount of salt. Add water to boil the vegetables over high heat. (Or add stock)

9. After the water is boiled, add tofu fruit and appropriate amount of chicken essence, white pepper, and white sugar to taste. Sprinkle an appropriate amount of dried goji berries and simmer for 1-2 minutes, then add the fungus and shredded ham and stir well.

10. After boiling for half a minute, use the prepared water starch to thicken. The juice should be thicker so that the soup can hang on the noodles.

11. For noodles, I use this kind of noodles. In addition to scallop noodles, egg noodles and shrimp roe noodles taste good, but they are not easy to batter. Supermarket-packaged Japanese-style ramen or instant noodles are also good choices.

12. After the noodles are cooked, remove them and serve on a plate, and put shredded lettuce on top. This round lettuce is easy to ripen, so put it directly on the noodles.

13. Then pour the toppings on top, and just tap the right amount of sesame oil.

Tips:
1. Vegetables can be washed and added according to the individual, and the vegetables are put into the pot according to the ripening time
2. Pepper is not necessary in this dish, add it according to personal taste
3. Gorgon juice must be slightly thicker, it will be more delicious.