Braised Noodles in Chicken Soup

2024-06-02 14:59:41 1279

Braised noodles are a specialty noodle dish in Henan province, with high popularity. Here, whether it's streets big or small, various food stalls, or even restaurants, we have this kind of noodles, and there are countless noodle shops. Almost everyone in Henan loves to eat stewed noodles. Those who go out all year round, once they return to their hometown, they must also have a bowl of stewed noodles because it is the flavor of their hometown. My family also loves to eat stewed noodles, and I am quite skilled at making stewed noodles. Haha, Lao Wang sold melons once. I used to make lamb stewed noodles, which is the most common type of stewed noodles. Today, let's change and make chicken soup with noodles. It's just that this chicken soup has slightly higher requirements. It must be raised at home, or at least it should be raised in a free range. I'm using an old hen that I've been raising for 2 years in the mountains today. The soup I made with it is fragrant!

Details of ingredients

old hen1 piece
flour500g

Technique

difficultySimple
workmanshipcook
tastesalty and savory
timeThree hours

Steps to make Braised Noodles in Chicken Soup

1. Wash the old hen and cut it into pieces. The laying hens that have been raised in the farm for 2 years only have this yellow and juicy oil
2. Prepare cooking meat ingredients: 15g of Angelica sinensis, 5 slices of red ginseng, Sichuan pepper, star anise, cinnamon, and an appropriate amount of ginger each. Because I have an old lady at home who needs to nourish her, in addition to seasoning, we also added red ginseng and Angelica sinensis. Generally, we can only add Angelica sinensis and remove the red ginseng.
3. Put cold chicken water into the pot and cook until it is about to boil, skim off any foam. My own chickens have very little foam
4. Then add all the meat ingredients, bring to a boil over high heat, and simmer on low heat for 5 hours. If you don't have time, use a pressure cooker to press for 30 minutes
5. Boiled chicken soup with a layer of yellow chicken oil on top. Once again, it's so difficult to eat this kind of chicken now!
Add 250 grams of water and 3 grams of salt to 6.500 grams of flour to form a smooth dough. Now that I have a bread maker, I'll let it do the dough kneading work and use a dough kneading program to knead the dough into place. Then wait for another 15 minutes. If there is no bread maker, just knead the dough by hand for a while to make it smooth. After preparing, divide into 10 doses and cover with cling film for another 10 minutes. Then roll the long piece, and press it with a rolling pin in the middle, so that it is convenient to pull Lamian Noodles
7. Apply oil on both sides of the rolled out noodles and place them on a plate. Cover with plastic wrap and let them sit for more than half an hour before use.
8. Tear the chicken into strips,
9. Put the chicken soup into a wok, mix it with about half of the boiling water, add the chicken, and season with salt and pepper
10. Pull open the prepared noodles and put them into a pot to cook, then add some vegetables and bring them to a boil.