Spicy Chicken Rice Noodles
1.
Cut the chicken into small pieces, add light soy sauce, dark soy sauce, cooking wine, salt, chicken powder, and sugar to marinate (for the amount refer to the ingredient list above), the taste should be enough at one time, and there will be no more seasoning later. I used deboned and skinned chicken thighs sold in the supermarket. Of course, the final ingredient dosage should be adjusted according to your actual situation.
2.
Prepare dried chili (cut into large sections with the saw), appropriate amount of pepper, I don't like to eat pepper, so I don't put too much. A little garlic and ginger. Cabbage is used to boil in rice noodles, and the leaves of the cabbage should be separated.
3.
Put wide oil in the pan and heat it to 7-8% heat. Put the chicken thighs into the pan and deep-fry for 8-9 minutes. Depending on the size of your chicken pieces, you can cut the chicken a little bit larger, because it will be bigger after frying. Shrinked, too small to be inappropriate.
4.
Fry until the skin is golden and ready to be out of the pan.
5.
After restarting, pour in an appropriate amount of base oil, add pepper, garlic, ginger and stir-fry for a few times on medium-low heat. Add the chili when the aroma is released.
6.
Stir-fry the chili for a few times and then add the chicken and stir-fry on medium high heat. When you stir-fry, you will find that the chili flavor is getting stronger and stronger. When the chili flavor is released thoroughly, the chicken becomes darker, which is similar to the taste you usually eat outside. It is chicken. It can be out of the pot when it starts to smell slightly burnt.
7.
At this time, it is already a spicy chicken that can be eaten directly. Those who like to eat chili will also find that the chili in this one is very crispy! delicious. You can also sprinkle a handful of fried peanuts and stir fry together! More flavor.
8.
While frying the spicy chicken, set up a separate pot, put in a proper amount of oil, slowly saute some dried chilies and garlic over low heat, then put two tablespoons of bean paste on high heat and stir-fry until the oil turns red, then add the cabbage to help stir Stir-fry a few times, add water, and put the rice noodles soaked in water after the water is boiled (if your rice noodles mature for a short time, put them later). When the rice noodles are cooked until they are eighty mature, add the cabbage leaves. When the cabbage leaves are soft, they can be cooked.
9.
Pour it into a large bowl together with the soup, and add an appropriate amount of the spicy chicken just made. According to personal taste, coriander can be added to taste.
10.
Also sprinkle with peanuts, accompany the hot and sour radish (there is a tutorial in front), and eat together! It's so delicious! !
