1. The chicken is repeatedly rinsed with tap water [to remove blood water]
2. 30g green onions
3. 20 grams old ginger
4. Put it in the pot so that the water is just under the chicken and 1 spoon of rice wine
5. Bring to a boil on high heat, remove the foam and continue to simmer for about 1 hour on low heat.
6. Pour 1 tablespoon of oil into the wok, stir fry baby cabbage, add a little salt and fry it out and set aside
7. Put the chicken soup in the pot, and add the noodles when the soup is boiling
8. After cooking, pour baby cabbage into the pot again and cook for 1 minute.
9. Pour the cooled chicken broth into a bowl
10. Add noodles and baby cabbage, if you have vegetarian chicken, then add a piece [perfect match]
Tips:Transfer the cooked noodles into a bowl of chicken soup [chicken soup is best to be warm so that the noodles are not so easy to mash] and the soup is clearer
