1. Put clean water in the casserole. Put the washed chicken drumsticks in and add the green onion, ginger and garlic. Bring to a boil on high fire.
2. Remove the floating foam, turn to a low heat and simmer.
3. Simmer for two hours on low heat. Put in an appropriate amount of salt. Turn off the chicken essence and set aside.
4. Scoop a scoop of chicken broth from the casserole. Soak the rice noodles in the chicken broth for ten minutes to allow it to fully absorb the water.
5. Put water in the pot. Add the soaked rice noodles and blanch for one minute.
6. Put the cooked chicken drumsticks in the pot, put the scallion on the hot boiled pea tips, and then put the cooked chicken broth. That's it.
Tips:This dish must maintain the original taste of the chicken, so our seasoning is only salt and chicken essence, and we don’t put any other seasonings.
