Rice Noodles with Spinach, Mushroom and Chicken Soup
1.
Boil water in a pot, boil the water, and add dry rice noodles. I soaked 200g rice noodles today, I made a lot of it, and made three meals
2.
Boil the water again and stir the rice noodles for a minute
3.
Cover, turn off the heat, and simmer the rice noodles for 30 minutes. I take the rice noodles before going to bed at night. I put a lid on and turn off the heat. I don’t care about it. The rice noodles are soaked in the morning.
4.
This is the rice noodle soaked in the morning
5.
After several times of cold water, add enough cold water to soak the rice noodles. When you want to eat it, boil it in boiling water for a minute and you can eat it.
6.
Soak the dried fungus in advance. This rice noodle is a breakfast prepared for myself, so the dried fungus, dried mushrooms and rice noodles were all soaked before going to bed last night, and can be made directly in the morning.
7.
Rub the dried shiitake mushrooms and soak them in water. The picture shows the soaked shiitake mushrooms with thick flesh.
8.
95g chicken breast, wash it, tear off the white fascia, my hand is disabled, and the tears are all broken
9.
Chicken breast slices into 3 mm thick slices
10.
Add oyster sauce, a small amount of sugar, a small amount of cooking wine, a small amount of five-spice powder, a bit of lemon juice (can be omitted), a bit of edible oil, and a bit of cornstarch. Add a little cornstarch, mix well and marinate for half an hour. I cut it thinly, so you don’t need to marinate for too long to taste
11.
When marinating chicken, you can prepare other side dishes and chicken soup. A small handful of spinach, choose a good choice, wash it, and control the moisture. The spinach is quite large, so the leaf stems and leaves are cut and separated. A small piece of carrot, peeled and washed
12.
Take two shiitake mushrooms that have been soaked, draw a cross knife, wash the soaked fungus, take two large ones and tear them into small ones, cut a few slices of carrots, which can be cut into flower-shaped decorations. My hand cut is too ugly. Take a small handful of washed spinach. Other leftover vegetables are ready to be mixed with rice noodles at noon
13.
Add some clean water to the pot, and add the water to soak the mushrooms. Because the mushrooms are scrubbed and then soaked, there are basically no impurities, but pay attention to the small residue at the bottom not to pour into the pot
14.
Boil the water in a pot and wait for the time to boil to fry the chicken breasts. Heat the pan with cold oil, warm the oil, add the marinated chicken breasts and fry on low heat
15.
I cut it thinly. Basically, it can be turned over after frying for one or two minutes on one side, and frying for two minutes on the other side until it is browned on both sides.
16.
Fry the chicken breasts, and the water in the pot will boil. Add half a box of chicken broth-flavored broth, and stir to melt the broth. The color of the chicken broth becomes darker because of the water used to soak the shiitake mushrooms
17.
Add appropriate amount of salt, adjust the saltiness according to personal taste, add shiitake mushrooms and cook for about 4 minutes
18.
Add the fungus in four minutes and cook for another two minutes
19.
When cooking mushrooms and fungus, an egg was fried by the way. Sprinkle a small amount of salt on the egg surface
20.
Use a colander to remove the cooked mushrooms and fungus
21.
Put the spinach and carrots in the chicken broth and blanch for one minute, then remove
22.
Soak the rice noodles soaked in cold water, take an appropriate amount and put it in the boiling chicken broth, blanch for half a minute, and remove it into a deep bowl or deep dish
23.
Top the rice noodles with spinach, carrots, mushrooms, fungus, a few slices of fried chicken breasts, and fried eggs
24.
Drizzle a little sesame oil and pour the boiled chicken broth on the vegetables
25.
Sprinkle an appropriate amount of chopped green onions, then
26.
Finished product
27.
Finished product
28.
Finished product. This rice noodles with mushroom and chicken soup, the rice noodles are smooth and waxy, paired with tender green spinach, meaty small mushrooms, charred chicken breasts on the outside, tender carrots and fungus, and a fried egg. It is full of nutrition and rich in taste. delicious.
Tips:
Chicken breast has a high protein content and is easily absorbed by the human body. It contains phospholipids that play an important role in human growth and development. It is one of the important sources of phospholipids in the Chinese diet. Chicken breast has the effects of warming the middle and replenishing qi, replenishing deficiency and essence, invigorating the spleen and stomach, invigorating blood vessels, and strengthening the bones and muscles.
Today the chicken breast is marinated and then fried. Compared to the boiled method, the chicken is very tender and has a good taste.
