Xinjiang Chicken and Rice Noodles

Name: Xinjiang Chicken and Rice Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some rice flour; 300g Chicken breast; 1/2 root Green onions; Some parsley; Some Sauerkraut; Some ginger; 10-15 Little Red Hot Pepper; Some Cooking oil; Some salt; Some Chicken Essence; Some White pepper; Some Chili flakes; Some Red oil; Some Vinegar; Some Soy sauce; Some ketchup; Some Tender starch; Some Doubanjiang

by bear345920

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

When you see this recipe, it means you don't have to look for ways to mix Xinjiang chicken with rice noodles.
This is the result of my several trials and researches. I have looked for relevant methods on the Internet before, but the taste of the products is always not satisfactory, so I started to study the ingredients continuously, and after several attempts, I finally developed an authentic method of mixing rice noodles.
Here, I share it with everyone, because I want people who like this snack to be able to make it and taste it at home.
Let the ingredients and methods of this snack no longer be a mysterious and exclusive recipe, but a common meal on the table of food lovers. "

Xinjiang Chicken and Rice Noodles

1. Dice chicken breast.

Xinjiang Chicken and Rice Noodles recipe

2. Add tender meat starch (half a spoon), soy sauce (1 spoon), and oil (1 spoon).

3. Mix well and marinate for 15 minutes.

4. Mince small red hot peppers (fresh) + chili flakes (2 tablespoons), mix well, pour hot oil (more oil) on top, and mix well. Add bean paste (2 spoons), tomato paste (1 spoon), vinegar (2 spoons), pepper (half spoon), salt (appropriate amount), and chicken essence (appropriate amount) to the splashed chili. Mix evenly, you can already smell the aroma.

5. Mince the old altar sauerkraut.

6. Add the chopped old sauerkraut to the previously prepared sauce, mix well, and set aside.

7. Finely chop green onion and ginger.

8. Pour the chopped green onion, ginger, and chicken into the hot oil and stir fry.

9. Stir-fry until half cooked, add sauce, add a little water, and continue to stir fry.

10. Add red oil when it comes out of the pan and stir fry.

11. Stir-fry until the color is greasy and the aroma is pungent, turn off the heat.

12. Boil the rice noodles, put it in cold water, and serve.

13. Finely chop cilantro and green onions and use as a snack.

14. carry out!

15. Add the sauce, sprinkle the ingredients, and prepare to start~

16. The fragrance is tangy and the taste is amazing. In the cold winter, make yourself a bowl, definitely not lose to the rice noodle shop~

Tips:
1. Rice noodles: I chose Jiangxi Chunsi rice noodles, which have fine texture and smooth taste. However, the authentic Xinjiang rice noodles are made in thick strips, which can be purchased if conditions permit, or online (but you must choose assured products).

2. Ketchup: Don't buy the sauce we usually use for dipping fries, it must be Chinese tomato sauce for stir-frying.

3. Chili flakes: They are sold in supermarkets. Don't buy them as chili noodles. The chili flakes are in the shape of chopped dried chilies, with chili seeds mixed in them.

4. Small red pepper (fresh): the kind of fish head with chopped pepper that you usually eat. You don't need to remove the seeds when you mince, just chop them directly.

5. This snack is of spicy flavor. Those who can't eat chili must reduce the amount of chili. Of course, friends who like spicy flavor can enjoy it beautifully.

6. What I do is for 2-3 people. You can increase or decrease the materials according to the actual number of people.

This recipe is dedicated to those who have tasted and loved this snack and those Xinjiang children who missed the chicken and rice noodles in the field, I wish you all the best in your life in the field.