Cold noodle chicken

The main materials are ready;

Make two cuts on the chicken legs, put them into a pot of cold water, add star anise, grass fruit, cinnamon, bay leaf, angelica root, nutmeg, tangerine peel, and licorice; ginger slices, a little salt, and an appropriate amount of cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes;

Remove the bones from the chicken legs and tear the chicken leg meat into strips that are easy to eat and set aside;

Then pick off the roots of the mung bean sprouts, blanch them in a pot of boiling water until soft, add in colder water, drain and set aside;

Wash the cucumber and cut into thin strips and set aside;

To adjust the sauce for the noodles, you can refer to my noodle sauce recipe, or you can adjust it according to your personal taste. The flavor I adjusted is a bit spicy;

Take out the plate with noodles, first put a layer of mung bean sprouts, then an appropriate amount of cucumber shreds, sprinkle an appropriate amount of minced garlic on top and set aside;

Boil the dragon's beard noodles in a pot, don't cook them too soft; after cooking, take them out, stir in the cooked oil, stir in and let cool;

Finally, put an appropriate amount of chicken legs on the plate, roll the noodles with chopsticks and place on the plate; pour enough sauce on it, sprinkle with crushed peanuts and it's done.

Finally, pour enough sauce and sprinkle with chopped peanuts and it's done. When eating, mix well and enjoy.

Overview

Tags

Ingredients

Steps