Three Fresh Chicken Soup Rice Noodles
1.
Boil chicken breasts in a pan under cold water, and boil until tumbling, skimming the floating powder.
2.
Add the shallots, ginger slices, dried hawthorn slices, reduce the heat, and simmer for 20 minutes.
3.
Tear the cooked chicken into strips and save the chicken broth for later use.
4.
Fry the red peanuts until there are cracks on the surface. Remember to medium-to-small fire, never use high fire.
5.
Chop the shallots and parsley.
6.
Prepare an empty bowl, add salt, five spice powder, pepper powder, vinegar, light soy sauce, chicken powder and set aside.
7.
Rice noodles are cooked.
8.
Pour into the seasoning bowl.
9.
Add chicken broth that is higher than rice noodles.
10.
Add shallots, coriander and peanuts.
11.
Then add chicken shreds, pour in a little sesame oil and stir evenly before serving.
12.
Energetic rice noodles in chicken soup.