Easy Large Plate Chicken Noodle
1.
Because it's one person's serving size, one big drumstick is enough.
2.
Chop into small pieces, slightly larger than your thumb, rinse with water, wash off the blood, and let dry.
3.
Carrots are cut into pieces with a hob, and onions and green and red peppers are cut into cubes.
4.
Cut the ginger and garlic.
5.
Bring water to a boil, pour a little oil and salt, and then add the sliced noodles. When this kind of wide noodles are laid, they should be staggered. Don't sprinkle them in one hand. They tend to stick together and they will not be cooked.
6.
After the noodles are cooked, scoop them up in a bowl.
7.
Pour out the cooking water, wipe dry, pour in a proper amount of oil, and sauté the ginger and garlic until fragrant.
8.
Pour the chicken nuggets and stir fry until slightly charred.
9.
Pour the carrots and stir fry a few times.
10.
Pour in the onions and continue to fry for a minute or two. If you like to eat crispy, you can also put it with green and red pepper at the end.
11.
Then pour in the right amount of boiling water, add cooking wine, salt and light soy sauce to taste. The water must be over the vegetables. When the water is boiled, turn to medium heat and simmer for five minutes. Because this is a three-yellow chicken, the amount is small and it is easy to cook. If you have more chicken, cook for a few more minutes. It seems that the authentic large-plate chicken noodles need to be fried with bean paste. I didn't like it so I didn't put it.
12.
After the chicken is cooked, add green and red pepper and stir fry for a few more times. When it is soft, turn off the heat. Be careful not to boil the broth dry. Why did the green and red peppers last? Because they are not resistant to cooking, they will not taste good after cooking for a long time.
13.
Pour the fried vegetables into the noodle bowl, mix well and eat. It's salty and delicious, and the noodles are smooth and delicious. Because there is no bean paste, it is lighter, and the heavy-flavored ones are put according to your own preference when frying the chicken.
Tips:
1. Bring the water to a boil, pour some oil and salt, and then make the noodles. The noodles are not easy to stick and are more chewy. And it's best not to sprinkle it directly, but stagger it.
2. The side dishes are as you like, and leafy vegetables are not recommended. Green and red peppers are recommended to be placed last, because they are not resistant to cooking. If you like to eat cooked onions, put them earlier, if you like crispy ones, put them together with the green and red peppers at the end.
3. The chicken must be stir-fried first, the chicken skin is slightly burnt before it is delicious.
