Cold Chicken Snail Noodles, A Recipe for Going to The Street to Grab The Cold Skin Business
1.
Chop green onion, slice ginger, mince garlic, shred carrot and cucumber and set aside.
2.
Add chicken breasts and ginger slices in a pot under cold water. Cook them over high heat, remove them and set aside to cool.
3.
Boil the bean sprouts until cooked, remove and let cool.
4.
Change to a pot of cold water, add dry rice noodles, cook for 10 minutes, remove the cold water.
5.
Take a bowl and put half a pack of snail soup, extra sour bamboo shoots, fungus, daylily, capers, dried radish, yuba peanuts, sour vinegar, and some spicy oil, add a little sugar, and pour in some hot water Stir into the sauce.
6.
Take a large bowl, add the cooked rice noodles, tear the chicken breast into shredded chicken along the texture, and place them on the rice noodles together with carrot shreds, cucumber shreds, bean sprouts, minced garlic, and chopped green onion.
7.
Pour the sauce into the rice noodles and mix well.
Tips:
For the snail noodles, a new version of Haohuan snails, spicy, smelly, and yuba version is used, because there are a lot of ingredients, so it's more suitable for cold dressing.
Just a little sugar is fine, but it is best not to omit it. A little sugar can improve the freshness without any sweetness.