Noodles in seafood soup with chicken sauce
By NonaDickens
To be honest, this is a "chowder noodles" made by searching all kinds of leftover ingredients in my house. However, the chowder is chowder, and the taste is quite good. I have a big bowl of noodles that is hot and I am very satisfied to eat: )
Recipe Recommendations
- chicken appropriate amount
- winter bamboo shoots appropriate amount
- fungus appropriate amount
- mushrooms appropriate amount
- eggs appropriate amount
- noodles appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- sesame oil appropriate amount
- chicken soup appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Noodles in seafood soup with chicken sauce
1
Cut the green onions, ginger, and garlic.
2
Soak the seafood slightly in warm water and remove.
3
Shred chicken, shredded bamboo shoots, shredded mushrooms into small pieces, and shredded fungus into small pieces.
4
Fry two eggs.
5
When cooking noodles, add a little oil to the pan while cooking, so that the noodles will not stick together easily and the taste will be better. Remove the noodles as soon as they become soft and place them in a large bowl to pick.
6
Heat the pan and put in oil, add green onions, ginger and garlic, and stir-fry the chicken until it is cooked.
7
Add seafood, mushrooms, fungus, bamboo shoots, and stir-fry.
8
Add soy sauce, vinegar, a little cooking wine, sugar, add chicken soup (or water) and bring to a boil.
9
Season with salt, add white pepper and sesame oil.
10
Put the eggs on the surface, then pour on the soup, and you are ready to eat!