Chicken fillet and celery soup rice noodle
The weather during the May Day holiday is very sultry and I don't want to eat. Let's have soup rice noodle!
Recipe Recommendations
- River powder 500 grams
- parsley 200 grams
- salt 2 teaspoons
- chicken powder a little
- black pepper a little
- soy sauce a little
Steps for Chicken fillet and celery soup rice noodle
1
Cut the chicken fillets with black pepper into strips (marinate the chicken fillets with barbecued pork sauce, sweet noodle sauce and black pepper slices).
2
Wash the parsley and cut into sections.
3
Pour appropriate amount of cooking oil into the pan and stir-fry the chicken fillets first.
4
Pour in the parsley, add salt and chicken powder, stir fry until water comes out.
5
Add water and black pepper powder and bring to a boil (more water is needed because you need to cook rice noodles).
6
Pour the rice noodles into the soup, mix well with a spatula, and cook until the soup boils again.
7
At this time, you can add a little soy sauce to make the soup powder more delicious.