Spicy Chicken Soup with Rice Noodles
1.
Clean the chicken breasts, cook in a pan under cold water, and skim the floating powder.
2.
Add sliced green onion, ginger and dried hawthorn slices, and change to medium-to-low heat.
3.
Simmer for 20 minutes.
4.
Tear the cooked chicken into strips and save the chicken broth for use.
5.
Fry peanuts until the skin is cracked. Remember to medium and small fires and avoid large fires.
6.
Chop the shallots and parsley.
7.
Prepare an empty bowl, add salt, five-spice powder, pepper powder, balsamic vinegar, light soy sauce, chicken powder to taste.
8.
Rice noodles are cooked.
9.
Put it into a bowl with seasoning.
10.
Add chicken broth higher than rice noodles.
11.
Add shallots, coriander and peanuts.
12.
Add another spoonful of oily spiced pepper.
13.
Put the chicken shreds, stir well and serve.