Braised Chicken Nuggets with Wide Vermicelli

Overview

Chicken nuggets stewed with wide noodles, Zerui’s mother thinks this is a delicacy that can rival the chicken stewed with mushrooms. The wide noodles absorb enough of the chicken soup, and are crystal clear and elastic. The chicken is crispy and fragrant, but not greasy. It is simply delicious.

Tags

• hot dishes
• home cooking
• chicken legs
• chicken whole wings
• cooking wine
• dried chili pepper
• fresh noodles
• light soy sauce
• old soy sauce
• onion knot
• star anise
• white sugar
• fragrant leaves
• garlic
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the ingredients. The ingredients you choose today are one whole chicken leg and 2 whole chicken wings (you can use a whole chicken or chicken drumsticks, depending on your preference). The vermicelli is the kind of fresh vermicelli used to make spicy wide noodles. You can also use dry vermicelli, but the dry vermicelli needs to be soaked in advance.

   

2. 2 Wash the chicken legs and wings and chop into small pieces.

   

3. 3 Pour water into the pot, add 2 slices of ginger, 2 teaspoons of cooking wine, and blanch the chicken pieces in cold water. (Chopped chicken pieces will have a lot of small broken bones. Be sure to wash them again. Wash the small broken bones and blanch them in the pot, otherwise your teeth will click when you eat them.)

   

4. 4 Put oil in the pot, add onion knots, dried chili peppers, star anise, ginger slices, garlic and other ingredients and stir-fry until fragrant.

   

5. 5 After the spices are fragrant, add the blanched chicken pieces and stir-fry over low heat.

   

6. 6 Stir-fry until the chicken pieces change color slightly, then add cooking wine along the edge of the pot to remove the fishy smell.

   

7. 7 Add dark soy sauce tones. Light soy sauce enhances flavor.

   

8. 8 Add bay leaves, a little white pepper, sugar for freshness, and an appropriate amount of salt.

   

9. 9 Add all seasonings and stir-fry until chicken pieces are coloured. At this time, stir-fry for a while until the chicken pieces are colored.

   

10. 10 After the chicken pieces are colored, add hot water over the chicken pieces (an important point here is that whether you are roasting meat, stewing chicken, or stewing ribs, you must heat the water)

    

11. 11 After it boils over high heat, add the wide noodles, cover with a lid, and simmer over medium-low heat. During this period, turn the vermicelli properly so that the vermicelli can be immersed in the soup so that it can be simmered and flavored. (If you use dry vermicelli, the vermicelli needs to be soaked in advance. Now the chicken nuggets can’t help but be stewed. They will become soft and tender in ten minutes. If you don’t soak the vermicelli in advance, the chicken nuggets will not be stewed together.)

    

12. 12 The stewed chicken pieces are soft and tender, with wide noodles and transparent texture. Remove the green onion knots and turn to high heat to reduce the juice.

    

13. 13 Finally, when the soup is thickened, turn off the heat and serve. (It is also very good to save some soup for mixing with rice. It depends on the habits of each family. Zerui’s mother likes to thicken the soup, thinking that this way the ingredients will be more delicious)

    

14. 14 A delicious chicken nugget braised with noodles is ready. The chicken nuggets are soft and tasty, the noodles are smooth, and you need to eat an extra bowl of rice~~