Mushroom stewed chicken noodles
Overview
Noodle soup is very suitable for autumn and winter. Although there is such a kind of instant noodles, there is a big difference between making your own and instant noodles!
Tags
Ingredients
Steps
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Main raw materials.
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Boil the eggs, peel them and set aside.
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Blanch the chicken legs in advance. Put it in a pressure cooker, add an appropriate amount of water, add eggs, soy sauce, light soy sauce, onion and ginger, salt, cooking wine, aniseed, washed dried shiitake mushrooms (the shiitake mushrooms here are for seasoning) and stew the chicken legs.
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Stew the chicken legs until cooked, remove the onions, ginger and aniseed, leaving the mushrooms aside.
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Add white pepper, MSG, and a little sesame oil to the chicken soup.
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Boil the noodles in a pot under boiling water until the noodles are cooked.
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Put the cooked noodles into a bowl, add chicken soup, coriander, mushrooms, eggs, and chicken legs.
