Cream Smooth Chicken Stewed Wide Noodles

2025-01-01 03:00:56 279

Lunch time~A sauce with garlic, mushroom, and milk aromas, paired with Italian pasta Fettuccine *.

1. Fry some garlic oil. Half for mixing noodles, half for frying chicken.
2. Cook the spaghetti over medium heat, drain the water, and do not overcold it.
3. Sprinkle black salt and pepper, mix with some garlic oil to enhance fragrance and prevent sticking.
4. Rub three cloves of garlic into minced garlic.
5. Add broth, cooking wine, soy sauce, and sauce in a ratio of 3:1:1:1. Add some sugar and stir well.
6. Boil and set aside.
7. Cut the chicken leg into pieces. Sprinkle some salt and marinate for five minutes.
8. Fry chicken in garlic oil with the skin facing down, without flipping it over.
9. Fry until the bottom changes color, then put it away.
10. Cut the chicken leg mushrooms into strips.
11. Cut the chicken in a flat bottomed pan without adding oil (leftover chicken fat), stir fry the chicken leg mushrooms.
12. Add unripe chicken and pour in the garlic sauce from step 6. Cover the lid and cook over high heat for three minutes.
13. Open the lid and add 100ml of cream. Boil it.
14. Add a little flour water to thicken it.
15. Sprinkle some chopped parsley and finish the sauce ✅， Just pour it on the spaghetti.
16. Finish sprinkling onions.