Chicken noodles are very practical and not much different with chicken noodles generally, but the taste is really different and delicious!
Ingredients :
Mie yellow, boil until cooked then drain - 150 grams
Kangkung, lunch leaves then washed - 1 bunch
Leaves onion, sliced - 1 stalk
bay leaves - 3 sheets
Citrus leaves - 1 sheet
Galangal - 2 cm
Salt - 1 tsp
Sugar - 1/2 tsp
Powdered mushroom broth - 1 tsp
Soy sauce - 4 tbsp
Water - 500 ml
Oil, for sauteing - to taste
Chicken Sauce:
Chicken thighs up, take the meat and then cut the dice - 2 pieces
chicken thigh down, take the meat and then cut into 2 pieces
Oyster Sauce - 1 tbsp
Soy sauce - 1 tbsp
Pepper - 1 tsp
Ground spices:
Garlic - 6 cloves
Big red chili - 2 pieces
Curly red pepper - 2 pieces
Red cayenne pepper - 2 pieces
Ebi - 2 tsp
Steps:
In the container, mix all the ingredients of chicken stir. stir well and let stand for 30 minutes. Set aside.
Heat some oil. Saute the finely spiced with bay leaves, lime leaves, and galangal until fragrant.
Enter the chicken pieces. Stir well.
Pour water. Add salt, sugar, powdered broth, and soy sauce. stir well and cook until the seasoning is absorbed and the sauce slightly shrinks and thickens. Lift.
Separate the chicken with spicy sauce. Set aside.
Boil water in a pan and give a pinch of salt. Enter the watercress and let stand for 30 seconds until the color changes brightly. lift, drain, and set aside.
Noodle in a bowl. Give stir-fried chicken, kale, and sliced leeks. Flush with spicy sauce.
Ready to serve.
Tips
In addition to dry noodles, you can also use wet noodles. Do not forget to rinse the wet noodles with warm water first before use.
if you like the thick sauce noodles, you can add cornstarch when cooking chicken stir. The maize solution can also be added to the soup after being separated from the chicken.
after lifted from boiled water, flush watercress with cold water to cook the process stops and the color does not turn black .