Chicken breast mixed with dried vegetables and rice noodles

Overview

Chicken breast has a high protein content and is easily absorbed and utilized by the human body. It contains phospholipids that play an important role in human growth and development. It is one of the important sources of phospholipids in the Chinese diet. Chicken breast has the effects of warming and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. Rice noodles, a Han nationality snack, is a very popular delicacy in southern China. Rice noodles are strip-shaped and silk-shaped rice products made from rice as raw material through processes such as soaking, cooking and pressing, rather than a powdery material made from rice as raw material and ground as understood in the meaning of the word. The texture of rice noodles is soft and elastic. It does not become mushy when boiled and does not break easily when stir-fried. It can be boiled or stir-fried with various vegetables or soups. It is smooth and tasty and is deeply loved by consumers (especially southern consumers). I didn't have time to go shopping yesterday, so I made this rice noodle today with only a few vegetables in the refrigerator. It has vegetables, soups, and staple food. The chicken breast is paired with carrots, spinach, fungus, mushrooms and other vegetables. It is nutritious and comprehensive. It is a simple and delicious quick rice noodle

Tags

• snacks
• pregnant women
• maternity
• dinner with friends
• lunch
• aged vinegar
• chicken breast
• chives
• cooking wine
• dried fungus
• dried shiitake mushrooms
• dry rice noodles
• edible oil
• egg
• fresh beef dew
• garlic
• ginger powder
• lao gan ma
• light soy sauce
• mushroom sauce
• mustard oil
• onion white
• pickled mustard
• sesame oil
• spinach
• sugar
• tangbao
• carrot
• ginger
• lemon juice
• salt
• white pepper

Ingredients

Steps

1. 1 Sit in a pot and boil water. When the water comes to a boil, add dry rice noodles. I soaked 200g of dry rice noodles today and cooked three meals.

   

2. 2 Boil the water again and stir the rice noodles for one minute

   

3. 3 Cover, turn off heat, and simmer for 30 minutes. I soaked the rice noodles in boiling water at night, then turned off the heat and left it alone

   

4. 4 This is the rice noodles I soaked in the morning

   

5. 5 Take out the rice noodles and run them through cold water several times. Put enough cold water in the basin and soak the rice noodles. Change the water every 6 hours or put it in the refrigerator. When you want to eat it, just blanch it in boiling water

   

6. 6 Soak dried fungus in water in advance

   

7. 7 Wash the dried shiitake mushrooms and add water to soak them. These are the soaked shiitake mushrooms

   

8. 8 150g chicken breast, washed and sliced into slices about one centimeter thick

   

9. 9 Add cooking wine, ginger powder, white pepper, a little salt, a few drops of lemon juice, a little green onion or cooking oil to the chicken breast. Wear disposable gloves, massage the chicken breast, mix the seasonings, and marinate for 30 minutes

   

10. 10 While marinating the chicken breast, prepare other side dishes, a handful of spinach, select and wash, a section of carrot, peel, wash and set aside

    

11. 11 Cut a few thin slices of carrots and use them to make chicken rice noodles. Cut the rest into thin strips and set aside

    

12. 12 Rub the dried fungus under clean water and rinse several times, drain and set aside

    

13. 13 Pick out two big fungus and tear them into small florets and use them to make chicken rice noodles. Cut the rest into shreds and set aside

    

14. 14 Soak the mushrooms, squeeze out the water, and set aside the mushroom water

    

15. 15 Pick out two small fleshy mushrooms and cut them into cross-cut pieces for chicken rice noodles. Cut the other mushrooms into thin slices and set aside

    

16. 16 Peel and slice a piece of ginger, wash and cut the white part of scallion lengthwise, wash and set aside two small chives

    

17. 17 Sit in a pot and boil water, put scallions, white ginger slices and cooking wine in the water

    

18. 18 Bring the water to a boil, add the marinated chicken breasts, turn to low heat, cover, cook for 3 minutes, turn off the heat, and simmer for another 5 minutes

    

19. 19 After five minutes, put the stewed chicken breasts into cold boiled water to cool down. At the same time, the chicken breasts will absorb water to avoid the meat becoming too raw

    

20. 20 While the chicken is cooling, fry an egg. When the egg liquid is almost solidified, sprinkle with an appropriate amount of salt. Fry it and set it aside

    

21. 21 Boil water in a pot, add the water used to soak the mushrooms in the water, be careful not to pour any small residue into it.

    

22. 22 Season the chicken while the water is boiling. Cool the chicken breasts, put on disposable gloves, and tear the chicken into small strips. I tore the chicken breasts into thick strips. This is up to personal preference

    

23. 23 Add fresh betel sauce, a little light soy sauce, a little sugar, a little mustard oil, a little sesame oil to the chicken breast, mix well

    

24. 24 The chicken is seasoned and the water is boiled. Add half a box of chicken soup, a little cooking oil, and a little salt to adjust the saltiness. You can also blanch vegetables here with water, salt and cooking oil

    

25. 25 Add mushroom slices, fungus shreds, carrot shreds, and spinach in batches and blanch until cooked. Boil the mushrooms for 2 minutes and blanch other vegetables for one minute and remove them separately

    

26. 26 Put an appropriate amount of the soaked rice noodles into the boiling chicken soup, blanch for a minute, take it out and put it into a deep plate

    

27. 27 Several cloves of garlic, peeled, washed, cut into small pieces with a knife, put into a garlic mortar and minced into minced garlic, scoop out with a spoon and place in a bowl

    

28. 28 Chop the shallot into fine pieces and put it into the bowl of minced garlic

    

29. 29 Add light soy sauce, a little sugar, mature vinegar, half a spoonful of Laoganma, half a spoonful of mushroom sauce, a little sesame oil, two spoons of chicken broth to the minced garlic and chives, taste for saltiness, add a little salt, and stir evenly. This juice needs to be mixed with rice noodles. It can be slightly salty. Mix it well and the saltiness will be just right.

    

30. 30 Pour a little sauce on the rice noodles

    

31. 31 Arrange the blanched vegetables on the rice noodles in order. Today I used spinach, fungus, carrots, mushrooms, chicken breast, and a small bag of Fuling pickled mustard.

    

32. 32 Pour the remaining sauce over the vegetables, top with a fried egg, and serve.

    

33. 33 Finished product

    

34. 34 Finished product

    

35. 35 The finished product, first eat the omelette, mix the rice noodles, and start eating. My appetite is so big, I’m really embarrassed that I can eat up such a big plate. The rice noodles are smooth and slightly spicy, paired with various vegetables cooked in chicken soup. It is nutritious and delicious.