Vermicelli Chicken Soup

Name: Vermicelli Chicken Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Beijing Chicken; 1 bundle Rice noodles; 1 piece egg; Some oil; a little salt; 2g White pepper; a little chopped green onion; a little ginger

by Pomegranate tree 2008

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

There is a bowl of delicious soup at my mother-in-law's house. This bowl of soup is not other soup, but a bowl of chicken soup, a bowl of delicious chicken soup that is full of fragrance. There are two big pots in the back kitchen of the store, one is so big, a few chickens are tumbling in it, and the soup outlet is filled with large white bowls. It is from here that they are brought to the customer’s table for the soup. The guests are all satisfied. This time I reproduced this delicious chicken soup at home. It used Anshi Nongke Beijing Chicken, a kind of chicken that even celebrities love. It is really delicious to make chicken soup with it. What should I do? To do it? Come and find out together.

Ingredients

1 Beijing Chicken
1 bundle Rice Noodles
1 piece Egg
Some Oil
a little Salt
2g White Pepper
a little Chopped Green Onion
a little Ginger

Vermicelli Chicken Soup

1. Thaw first, then chop into small pieces, blanch, and then wash,

2. Add appropriate amount of water to the pressure cooker, select the standard pressure, for 30 minutes, and then simmer for 1 hour. The original chicken broth is ready.

3. Soak a bowl of vermicelli, tear the chicken into shreds, cut the green onion and ginger,

4. Saute the scallion and ginger until fragrant, put a bowl of water, then add a small bowl of chicken broth, add chicken shreds and vermicelli after boiling, season with white pepper, and beat in a poached egg.

5. Anshi Agricultural Branch Beijing chicken, expert guidance from the Academy of Agricultural Sciences, authentic Beijing flavor, nutritious and healthy quality ingredients.

Tips:
1. The oily chicken has a lot of oil, which is suitable for soup. Before drinking the soup, you must blanch the water to remove the chicken smell. The directly cooked soup is thicker and needs to be re-cooked with water before drinking. \n\n2. Do not let the water in the pot boil all the time when cooking poached eggs, otherwise the poached eggs will not be easy to form and there will be a lot of foam. \n