1. Wash the chicken, add water, green onion, and ginger slices to the pot to boil, add the chicken to blanch in water for 5 minutes;
2. Pour out the first green onion and ginger water, change to a pot of clean water, add green onion, ginger slices, and a handful of chives;
3. Rinse the blanched chicken again;
4. Put the chicken in a pot and boil on medium-high heat, boil for 20-25 minutes, cover and simmer for 5 minutes;
5. Roll the noodles while cooking the chicken;
6. Wash the chives, coriander, and side vegetables;
7. Cut chives into small pieces;
8. Cook noodles while preparing vegetables;
9. Cut off a chicken leg and chicken breast;
10. Tear the chicken into filaments;
11. Add green vegetables before the noodles are out of the pan;
12. Take out the noodles to control the water;
13. Spread shredded chicken, chopped green onion, and coriander on top of the noodles;
14. Add a pinch of pepper hot oil to the pot;
15. Add appropriate amount of light soy sauce, balsamic vinegar, steamed fish and tempeh;
16. Sprinkle hot oil on the noodles and mix in a spoonful of homemade chili oil to taste better;
17. Mix well and eat it, it's very fragrant. 😝
