Mustard Rice Noodles Mixed with Shredded Chicken
1.
Prepare materials. Shred the cucumber and set aside. Shred dried tofu into strips.
2.
Add water to the pot, add chicken drumsticks, ginger slices, pepper, bay leaves, and dried chilies to cook. Rinse the chicken until the chicken is cooked through. Drain and let cool. Tear into silk.
3.
Boil water in another pot, add dry rice noodles, and boil for 2-3 minutes. Drain the water and let it cool.
4.
Blanch the dried bean curd in water to remove the beany flavor, remove and drain the water.
5.
Put the shredded chicken into the cooking bowl.
6.
Add cucumber shreds and rice noodles. , Dried tofu, set aside.
7.
Add light soy sauce, small red oil, rice vinegar, chicken juice, sesame oil, and mustard oil, and mix well.
8.
Add sugar, salt, white pepper, seasoning and mix well.
9.
After mixing well, it is ready to be plated.
Tips:
1. The small red oil has been improved, the color is red and bright, but the spiciness is very light. If you can't eat spicy food, you can put a little bit less.
2. Taste the saltiness while mixing well, and increase or decrease the amount of salt appropriately. Soy sauce also has a salty taste.
3. Rice noodles can also be replaced with dry or wet noodles, and you can add your favorite vegetables, such as carrots. You can also add jellyfish shreds and crab stick shreds.
4. Chicken thighs can also be replaced with chicken breasts, all of which need to be cooked in advance.