Saturday, September 16, 2017

Chicken Noodle Recipe Mushroom & Meatballs

Chicken Noodle Recipe Mushroom & Meatballs


Chicken Noodle Recipe Mushroom & Meatballs - Asian Food - Chicken noodle is one of my favorite foods, besides of course the meatballs and dumplings. Chicken noodle seller usually always add oil made from the skin of the chicken that is given at the bottom of the bowl together with other spices, then freshly boiled noodles was placed on it and stirred. I don't use oil chicken this chicken because I use is chicken breast fillets that have been thrown out of her skin. Surely adding fat cock will make you make chicken noodle feels more delicious and certainly more high-calorie.

Chicken Noodle Mushroom & Meatballs
For 5 servings

Ingredients:
-500 grams wet noodles or dried egg noodles
-1 bunch mustard greens, cut into pieces
-50 grams of bean sprouts
-100 grams of chicken skin (I do not use)

Seasoning: 
-3 tablespoons of oil for sauteing
-5 cloves garlic, finely chopped
-2 pieces chicken breasts, grab his flesh, diced small
-200 grams of mushrooms canned, drain studs, side 4
-6 tablespoons sweet soy sauce
-2 teaspoons oyster sauce
-2 teaspoons salt
-1/2 teaspoon pepper powder
-1/2 sagu dissolve tablespoons flour with a little water
-1/2 teaspoon bouillon powder (optional)

Gravy:
-1 liter of boiled water with a chicken bone
-2 cloves garlic, memarkan
-2 cm ginger, memarkan
-2 teaspoons salt
-1/2 teaspoon pepper powder

Complement:
-10 round beef Meatball
-Green Onion sliced
-fried onions
-cucumber pickle, chilli
-chilli sauce

How to make:
Wet noodle flush with hot water boiled or dried egg noodles until done. Drain.

Heat the oil until chicken skin is out and dry skin, lift and set aside. I'm not using the skin of the chicken, so I skip this part.

Make a chicken stir fry:
Prepare a frying pan, heat oil, Saute garlic until fragrant, stir in chicken, sweet soy sauce, oyster sauce, salt, bouillon powder and pepper, Cook until chicken is cooked. Stir in sliced mushrooms and thicken with flour solution sago, Cook briefly until cooked ingredients and seasonings infuse. Sample the tastes and lift.

To make gravy:
Prepare a medium-size pot, give 1 tablespoon cooking oil and heat. Saute the garlic and Ginger until fragrant and somewhat browned. Enter the Bouillon, salt and pepper powder. Cook until boiling. Lift up, sprinkle with chopped chives.

Presentation:
Prepare a serving bowl, place chicken oil (if disposable), give 1 serving of noodles, stir with chopsticks or a fork. Add the mustard greens and bean sprouts-which has been brewed with hot gravy briefly so shriveled-up noodles. Sprinkle with chicken stir fry, beef Meatball, 3 rounds of sliced green onion, and fried onions.

Serve warm with soup broth, pickled cucumber sauce and chili sauce.

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