Name: This Bowl is Worthy-chicken Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 2 pcs Chicken leg; 1 piece Cucumber; 100g Green bean sprouts; 150g Red amaranth; 1 tablespoon Homemade chili oil; 2 tablespoons June Fresh Soy Sauce; 1 tablespoon Balsamic vinegar; 2 cloves garlic; Some Ground peanuts; Some Cooked white sesame; Some Sugar; Some salt

This Bowl is Worthy-chicken Noodles

1. The pink cherry-colored noodles are topped with jasper-like cucumber shreds, tender chicken thigh shreds, water-drenched white mung bean sprouts, and a spoonful of red homemade chili oil. This is a sultry night. Good-looking chicken noodles, what a husband can do!

2. 2 local chicken drumsticks, clean and blanch again

3. Then 2 slices of ginger, one green onion, add water and cook, usually about 15 minutes

4. Take the chicken legs out and let cool, and you can keep the chicken soup for use! This is why the water is blanched before boiling the soup

5. Wash the red amaranth, and then blanch it in boiling water for 30 seconds. One is to remove residual pesticides, and the other is to squeeze out the original juice better. I forgot to take photos during the juicing process

6. 250g flour, 100g red amaranth juice

7. Add the red amaranth juice and stir the flour to form a flocculent

8. Then knead it by hand, don’t need to be smooth, just form a dough

9. Cover with a damp cloth and wake up for 20 minutes

10. Other ingredients for preparing noodles during sowing up: minced garlic, crushed cooked peanuts

11. The mung bean sprouts are blanched, the cucumber is shredded, and the chicken thighs are torn into shreds.

12. After 20 minutes of waking up, knead into a smooth dough. Bai Ruijia noodle special powder, good quality, easy to knead

13. Roll the noodle pin into large thin round pieces, and then cut into thin noodles

14. It seems that the noodles with red amaranth juice are so attractive! Pink pink

15. Boil the noodles in boiling water for about 3 minutes on high heat

16. The boiled noodles are picked up and cooled in ice water before being picked out to dry. Would you ask if you don’t need to mix oil to dry? I replied: No, Baruijia's noodle special noodles are so arrogant, they don’t stick.