Stewed Butterfly Noodles with Choi Vegetable and Chicken

Name: Stewed Butterfly Noodles with Choi Vegetable and Chicken
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 bowl Butterfly noodles; Some carrot; Some celery; 1 Chicken leg; a little salt; a little Cooking Wine; a little olive oil; 2 pieces Milk stew

by Summer_Summer

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

As one of our daily staple foods, noodles are simple to make, easy to eat, and nutritious. Its main nutrients include protein, fat, carbohydrates, etc. The noodles are easy to digest and absorb, improve anemia, enhance immunity, and balance nutrient absorption. And other effects. The noodles are delicious with a variety of vegetables and meat. Milk stew Xiaofang has been very popular among young people in recent years, because with it, no need to add other seasonings, kitchen Xiaobai can also cook a delicious dish!

Ingredients

1 bowl Butterfly Noodles
Some Carrot
Some Celery
1 Chicken Leg
a little Salt
a little Cooking Wine
a little Olive Oil
2 pieces Milk Stew

Stewed Butterfly Noodles with Choi Vegetable and Chicken

1. Prepare the ingredients.

Stewed Butterfly Noodles with Choi Vegetable and Chicken recipe

2. Dice carrots (I used vegetable molds in the shape of flowers), cut celery diagonally with a hob, remove the bones and dice the chicken legs, add a little cooking wine and salt to marinate.

3. Boil the carrots and celery in boiling water and remove them, then add the chicken and cook and remove them. Finally, put the butterfly noodles and cook them, and then remove them for use.

4. Add a small amount of olive oil in a non-stick pan, and fry the carrots, celery, and chicken.

5. Add the right amount of water and good serving Western fun milk to stew a small cube.

6. Add the butterfly noodles and simmer for two to three minutes.

7. When the milk stew is completely melted and the soup thickens, it can be taken out of the pot.

Tips:
Milk stew is best cooked in a non-stick pan, as ordinary pans will stick to the bottom of the pan.
The amount of vegetables and noodles is added according to the individual's food intake.
Serve hot, not suitable for reheating.