Cold Noodle Chicken
by Leyla REIRA
Favorite
Difficulty
Easy
Time
10m
Serving
2
Spike cold noodles for takeaway.
1. The main materials are ready;
2. Cut the chicken legs twice, put them in a pot of cold water, add star anise, grass fruit, cinnamon, bay leaf, angelica, nutmeg, tangerine peel, licorice; ginger, a little salt, appropriate amount of cooking wine and boil over high heat, turn to low heat and simmer 20 minutes;
3. Remove the bones from the chicken thighs, and tear the chicken thighs into convenient strips for later use;
4. Then remove the roots of mung bean sprouts, blanch them in a pot of boiling water until soft, remove them in colder water and drain them for later use;
5. Wash the cucumbers and cut into filaments for later use;
6. To adjust the sauce of noodles, you can refer to my noodle sauce recipe, or adjust according to personal taste. The taste of my noodles is slightly spicy;
7. Take out the noodle plate, spread a layer of mung bean sprouts, and then spread an appropriate amount of cucumber shreds, and sprinkle an appropriate amount of minced garlic on the top for later use;
8. Cook the Longxu noodles in the pot, don't cook them too soft; after cooking, remove them and stir in the cooked oil and shake them to cool;
9. Finally, put an appropriate amount of chicken thighs on the plate, roll the noodles with chopsticks, and place them on the plate; drizzle with enough sauce and sprinkle with crushed peanuts to complete.
10. Finally, drizzle with enough sauce and sprinkle with crushed peanuts to complete. When you eat, mix well and enjoy.
Tips:1. The taste of the sauce can be adjusted according to personal preference;
2. Fry the ground peanuts for a more fragrant taste.
