Spinach, Mushroom and Chicken Rice Noodles
Overview
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 remember that when I was young, my mother took me to the vegetable market to buy vegetables. She would often order me a bowl of three-fresh rice noodles or beef offal rice noodles at the rice noodle stall, plus a cup of soy milk. I would sit on a high bench and eat rice noodles while watching the people passing by while waiting for my mother to come to me after buying the food. Even now, more than 20 years have passed and I am far away from my hometown. I still miss the fragrant and slippery bowl of rice noodles in my memory. Today I made a simple mushroom and chicken rice noodle. The rice noodles are white and soft, paired with fried chicken breast that is crispy on the outside and tender on the inside. Meaty mushrooms and tender green spinach. Take a sip of the hot soup and hide a longing in your heart
Tags
Ingredients
Steps
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Sit in a pot and boil water. When the water boils, add dry rice noodles. I soaked 200g rice noodles today. I soaked a lot and made three meals
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Boil the water again and stir the rice noodles for one minute
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Cover, turn off the heat, and simmer the rice noodles for 30 minutes. I make the rice noodles before going to bed at night, cover it and turn off the heat and leave it alone. It will be soaked rice noodles in the morning
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This is the rice noodles that I soaked in the morning
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Pour cold water several times, then add enough cold water to soak the rice noodles. When you want to eat, blanch them in boiling water for one minute and then eat
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Soak the dried fungus in advance. This rice noodle is a breakfast prepared for myself, so the dried fungus, dried shiitake mushrooms and rice noodles were all soaked before going to bed last night and can be made directly in the morning
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Wash the dried shiitake mushrooms and add water to soak them. The picture shows the soaked shiitake mushrooms, which are thick in flesh
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95g of chicken breast, wash it and tear off the white fascia. My hands are so weak that it’s all broken
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Slice chicken breast into 3 mm thick slices
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Add oyster sauce, a small amount of sugar, an appropriate amount of cooking wine, a small amount of five-spice powder, a little lemon juice (you can omit it if not available), a little cooking oil to the chicken breast, stir evenly, then add a little cornstarch, mix well to sizing, and marinate for half an hour. I cut it thin, so it doesn’t need to be marinated for too long to get the flavor
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While the chicken is marinating, you can prepare other side dishes and chicken stock. Take a small handful of spinach, wash it well and control the moisture. The spinach is quite big, so cut off the stems and leaves. A small piece of carrot, peeled and washed
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Take two soaked mushrooms and make a cross cut with a knife. Wash the soaked fungus, take two large ones and tear them into small florets. Cut the carrots into several slices and cut them into flower shapes for decoration. My hands are too ugly to cut. Wash the spinach and take small handfuls. The remaining vegetables are ready to be mixed with rice noodles for lunch
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Pour some water into the pot and add the water used to soak the mushrooms. Because the mushrooms are washed first and then soaked, there are basically no impurities. However, be careful not to pour the small residue at the bottom into the pot
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Boil water in a pot and wait for the water to boil to fry the chicken breasts. Heat the pan with cold oil, heat the oil, add the marinated chicken breast, turn to low heat and fry
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I cut it thinly, basically fry one side for a minute or two before flipping over, and fry the other side for the same two minutes until both sides are browned and then serve out
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After frying the chicken breasts and the water in the pot is boiling, add half a box of chicken stock-flavored soup stock and stir until the soup stock melts. Because the water used to soak the mushrooms is added, the color of the chicken soup becomes darker
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Add appropriate amount of salt, adjust the saltiness according to personal taste, add mushrooms and cook for about four minutes
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After four minutes, add the fungus and cook for another two minutes
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When cooking mushrooms and fungus, I fried an egg. Sprinkle a small amount of salt on the surface of the eggs
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Remove the cooked mushrooms and fungus with a slotted spoon
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Then put the spinach and carrots into the chicken soup and blanch it for a minute, take it out
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Soak the rice noodles soaked in cold water, put an appropriate amount into the boiling chicken soup, blanch for half a minute, take it out into a deep bowl or plate
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Top the rice noodles with spinach, carrots, mushrooms, fungus, a few slices of fried chicken breast, and top with fried eggs
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Drizzle a little sesame oil and pour the boiled chicken soup over the vegetables
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Sprinkle some chopped green onion and serve
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Finished product
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Finished product
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Finished product. This mushroom and chicken rice noodle dish is smooth and glutinous rice noodles, paired with green spinach, meaty mushrooms, chicken breast that is charred on the outside and tender on the inside, as well as carrots, fungus and a fried egg. It is comprehensive in nutrition, rich in taste and very delicious.
