Braised noodles with shredded chicken and broccoli(ji si xi lan hua geng shi jin hui mian )

Braised noodles with shredded chicken and broccoli

Introduction:

"There is a kind of noodles in Nagasaki, Japan called champon / chanpon. It's transliterated as Qiang Bang Mian. It is said that it was invented by early Fujianese when they were doing business in Nagasaki. It is also known locally as Fujian stewed noodles. In fact, it's a kind of soup with vegetables, fish plates and small seafood (such as clams, oysters, squid, etc.), and its noodles are divided into fried noodles with crisp taste and directly boiled noodles. Today, I made noodles, so I thought of this kind of noodles, so I took out some vegetables at home. The noodles are made of yaozhu noodles sold in Hong Kong, Guangdong Province. They are strong and hard to paste. As for vegetables, you can mix them according to the specific conditions you have on hand. The basic principle is that you can cut them into silk or whatever you like. Such as bean sprouts, whitebait, cabbage, corn, onion and so on, as long as you like. We can increase or decrease the number of three people we make today. "

Production steps:

Step 1: (broccoli pedicel can be replaced by lettuce) broccoli pedicel is a good thing, but it's thrown away most of the time. It's as crisp as lettuce. I like it very much. The processing method is very simple. Remove the outer skin of the stem just like the lettuce, then slice and shred it.

Step 2: cut carrots, celery, ham slices, agaric, chicken and pepper as shown in the picture. Garlic, mushroom, tofu slices, scallion green section. The chicken is served with some white pepper and Baijiu / cooking wine, and a little salt.

Step 3: cool the sliced chicken in a hot pan and take it out.

Step 4: start the frying pan again, add onion, garlic and pepper and saute until fragrant

Step 5: add mushrooms, sprinkle a little salt and stir fry

Step 6: stir fry until the mushroom surface is greasy and fragrant, then stir fry with shredded carrot.

Step 7: stir fry celery, broccoli pedicel and Flammulina velutipes

Step 8: add shredded chicken, stir fry together, and add appropriate amount of salt to taste. Add water and bring to a boil. (or with soup)

Step 9: after boiling, add tofu fruit, chicken essence, white pepper and sugar to taste. And sprinkle the right amount of dried wolfberry, stew together for 1-2 minutes, then add agaric and ham, stir well.

Step 10: after boiling for half a minute, thicken the prepared starch. Thicken the sauce so that it can hang on the noodles.

Step 11: noodles this is what I use. In addition to yaozhu noodles, there are egg noodles and shrimp seed noodles, which taste good and are not easy to paste. Supermarket packaged Japanese Ramen or instant noodle cake is also a good choice.

Step 12: after the noodles are cooked, take them out and put the shredded lettuce on the plate. This round lettuce ripens easily, so it can be put directly on the noodles.

Step 13: then pour the topping over, such as sesame oil.

Materials required:

Chicken breast: 1 piece

Carrot: 1

Broccoli pedicel: 0.5 (lettuce)

Tofu fruit: 4

Flammulina velutipes: right amount

Ham slice: 1 slice

Auricularia auricula: right amount

Mushrooms: 4-6

Celery: moderate

Lettuce: 2-3 slices

Red millet: moderate

Garlic: right amount

Hangzhou pepper: right amount

Wolfberry: moderate

Onion: two (green part)

Salt: right amount

Chicken essence: appropriate amount

White pepper: right amount

Sesame oil: appropriate amount

Starch: 2-3 teaspoons

Note: 1. Vegetables can be added according to personal washing, and then cooked according to the ripening time. 2. Pepper is not necessary in this dish, but added according to personal taste. 3. The sauce must be slightly thicker, which will be more delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ji Si Xi Lan Hua Geng Shi Jin Hui Mian