Chicken noodle soup

Overview

Braised noodles are a Henan specialty noodle dish that is also very well-known. In our area, no matter the streets, various food stalls, or even restaurants, there will be this kind of noodles, and there are countless braised noodle restaurants. Almost everyone in Henan loves to eat braised noodles. Those who are away from home all year round must have a bowl of braised noodles once they return to their hometown, because it is the taste of hometown. My family also loves to eat braised noodles, and I am quite good at making braised noodles. Haha, Lao Wang sold melons once. I have posted mutton braised noodles before, which is the most common braised noodles. Today I will change it up and make chicken noodle soup. It's just that the requirements for this chicken soup are slightly higher. It must be domestically raised, or at least free-range. What I used today was an old hen that I had raised for 2 years in the mountains. The soup I made with it was, in one word: fragrant!

Tags

• staple food
• pasta
• noodles
• home cooking
• old man
• dinner with friends
• henan cuisine
• henan snacks
• lunch
• cooking meat
• flour
• green vegetables
• old hen
• pepper
• salt

Ingredients

Steps

1. 1 Wash the old hens and cut them into pieces. The farmer has raised laying hens for 2 years. Only such chickens can have this yellow oil

   

2. 2 Prepare the ingredients for cooking the meat: 15g of angelica root, 5 slices of red ginseng, appropriate amounts of pepper, star anise, cinnamon and ginger. Because I have an old lady at home, I want to nourish her, so in addition to the seasoning, I also add red ginseng and angelica root. Generally speaking, you can add only the angelica root and remove the red ginseng.

   

3. 3 Pour chicken into cold water and cook until it boils, then skim off any foam. The chickens I raise have very little foam

   

4. 4 Then add all the cooking ingredients, bring to a boil over high heat, then turn to low heat and simmer for 5 hours. If you don’t have time, use a pressure cooker for 30 minutes

   

5. 5 Cooked chicken soup with a layer of yellow chicken fat on top. I sigh again, it’s so difficult to eat this kind of chicken now!

   

6. 6 Add 250 grams of water and 3 grams of salt to 500 grams of flour and mix into a smooth dough. Now that I have a bread machine, I just let it dry the dough and use a kneading program to knead the dough into place. Then let it sit for another 15 minutes. If you don’t have a bread machine, just knead by hand for a while until the dough is smooth. After it is ready, divide it into 10 portions, cover with plastic wrap and let it rest for another 10 minutes. Then roll it into a long piece. You can use a rolling pin to press it in the middle, which will make it easier to pull the noodles

   

7. 7 Spread oil on both sides of the rolled dough and place it on a plate. Cover with plastic wrap and continue to rest for more than half an hour. Then it is ready to use.

   

8. 8 Tear the chicken into strips,

   

9. 9 Pour the chicken soup into a wok, add about half of the boiling water, add the chicken, and season with salt and pepper

   

10. 10 Pull out the cooked noodles and put them into the pot until cooked, then add some green vegetables and bring to a boil again.