Chicken Broth Noodle Soup

Name: Chicken Broth Noodle Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: as needed Qianzhangpi; 1 piece chicken leg; to taste Mung bean sprouts; to taste Fresh shiitake mushrooms; to taste Enoki mushroom; to taste Shredded meat; to taste Dried tofu; to taste Scallion

A Jiangnan-style soup featuring parcels of stir-fried vegetables wrapped in thin tofu sheets and tied with string, served in a golden broth drawn from simmered chicken legs.

0 minNewMedium Soups Stew Savory

Instructions

1
Clean the chicken drumsticks and put them in a pot with slices of ginger to make soup.
2
Trim the roots of the bean sprouts, slice the shiitake mushrooms, cut the enoki mushrooms into sections, shred the dried tofu, and cut the bean curd sheets into squares.
3
Add oil to the pan and stir-fry the shredded meat.
4
After adding bean sprouts and other vegetables, add a little salt and stir-fry briefly until they release water, then remove them from the pan.
5
Put the vegetables into the tofu sheets.
6
Well wrapped.
7
Wrap all the dough knots one by one and tie them with cotton thread.
8
After taking the chicken drumsticks out of the pot, put the dough knots in and boil on high heat, then reduce to low heat to cook.
9
Remove the bones from the retrieved chicken drumsticks.
10
After the noodles are cooked, add the chicken and green onions and turn off the heat.
11
Take out the dough, untie the cotton thread, and then plate it.