Chicken Drumstick Noodles
1.
First cut the chicken thighs into small pieces, add salt, thirteen spices, cooking wine, light soy sauce, dark soy sauce, and a small amount of sugar, mix well and marinate for half an hour.
2.
Wash the soybean sprouts
3.
Carob, cut into sections
4.
Cut garlic moss
5.
Slice shiitake mushrooms, don't cut too thin
6.
Shredded green onion, shredded ginger, sliced garlic
7.
Pepper, star anise, dried chili
8.
The raw noodles should be mixed with oil before being steamed in the pot, and the noodles should not stick to the steamed noodles. Steam in a pot on cold water, turn off the heat 15 minutes after boiling.
9.
Stir fry in a hot pan with cold oil
10.
Heat oil, add green onion, ginger, garlic and stir fry
11.
When the scallion, ginger and garlic are fragrant, put in the marinated chicken thighs. Stir-fry for about 3 minutes. Add some hot water, then add some dark soy sauce and salt
12.
When the chicken is fragrant, add the shiitake mushrooms
13.
Put in soybean sprouts
14.
Soy bean sprouts are not tasty, so stir fry for a while
15.
When the soybean sprouts are fried until they are broken, add the long beans and garlic moss, add appropriate amount of salt, thirteen spices, and chicken powder. Note: The vegetable juice is slightly more than the usual stir-fry soup.
16.
Put the steamed noodles into the fried dishes and stir evenly, so that each noodle is covered with soup, and then put it in a basket and steam on medium heat for 10 minutes.
Tips:
It’s very important to control the heat of this dish. The amount of soup should be reserved, not too much. Too much noodles will be sticky, and too little will be very dry.
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