Chicken noodle soup is a delicious soup that is not only tasty but also very easy to prepare with just a few simple ingredients. Let’s get cooking with Điện máy XANH to immediately make this wonderful chicken noodle soup in 2 different ways to treat the whole family!
1. Bamboo Shoot Chicken Noodle Soup
Preparation
25 minutes
Cooking
1 hour
Difficulty
Easy
Ingredients for Bamboo Shoot Chicken Noodle Soup Serves 5
Chicken 1/2 chicken (about 800g) Dried bamboo shoots 200 g Dong vermicelli 250 g Shallots 5 bulbs Green onions 4 stalks Shiitake mushrooms 100 g Cooking oil 3 tablespoons Fish sauce 1 teaspoon White wine a little (to remove the smell of chicken) Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning)
Utensils
How to choose fresh and delicious ingredients
How to choose fresh and delicious chicken
- Fresh and delicious chicken usually has an outer skin that is shiny yellow, looking plump and particularly does not have unusual dark bruises or purple spots.
- The meat should have a bright pink color, and when pressed, it should feel soft and have clear elasticity, not too mushy.
- Avoid buying chicken that has slimy meat, gives off a strong foul smell, or is large in size but weighs too light because it has likely been injected with water to appear fatter.
How to choose delicious dried bamboo shoots
- Delicious dried bamboo shoots are light yellow in color, have an amber hue, and a shiny appearance. They still retain a characteristic aroma, have a thick and wide texture, and do not feel moist to the touch, can be snapped easily.
- Choose bamboo shoots that are uniformly colored, with short segments, and no fibers. Prefer the tips as they will be softer and tastier when cooked compared to the base.
- Avoid buying bamboo shoots that are overly shiny or dull in color, have strange smells (musty smell). Avoid bamboo shoots with mold spots or that feel soft or can be easily snapped.
- Prefer dried bamboo shoots that are packaged in labeled plastic bags, with a clear address and origin.
How to prepare Chicken Bamboo Vermicelli
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Prepare the ingredients
After buying the chicken, rub it with white wine all over the inside and outside for about 10 minutes, then rinse thoroughly with 2 – 3 times of water.
Tips to prepare chicken without odor- Method 1: After cleaning the chicken, mix salt with a little vinegar and apply it evenly over the entire chicken, then soak for about 3 – 5 minutes. After that, just rinse the chicken thoroughly with clean water and it is ready for cooking.
- Method 2: Similarly to the above method, use salt mixed with a few drops of lemon juice and rub it over the cleaned chicken and soak for 5 minutes. Finally, just rinse the chicken really well.
See details: Tips to clean chicken without odor
Soak the dried bamboo shoots in water overnight to soften, then rinse the bamboo shoots with water to clean, and briefly blanch them in boiling water until soft. Finally, take out the bamboo shoots and shred them into small pieces for eating.
Soak the shiitake mushrooms in water for 30 minutes, then take them out, cut off the stems, and rinse with clean water and squeeze dry.
Peel and wash the purple onions.
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Stir-fried Bamboo Shoots
You heat a pan on the stove and add 3 tablespoons of cooking oil, after the oil is hot, add chopped purple onions and sauté until fragrant.
Next, you add the bamboo shoots to stir-fry, season the bamboo shoots with 1/2 tablespoon of salt, 1/2 tablespoon of seasoning powder and stir evenly for 3 minutes.
Then, season the bamboo shoots with 1 teaspoon of fish sauce, add the shiitake mushrooms and stir-fry for 3 – 5 minutes.
After that, add 1 tablespoon of sugar, stir evenly for 1 – 2 minutes and turn off the stove.
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Blanch the vermicelli
You soak the dong vermicelli in cold water for 5 – 7 minutes, after the vermicelli is soft, you drain the water and let it dry.
Next, you pour boiling water over the vermicelli and blanch for 2 – 3 minutes, then drain the water.
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Cook the chicken broth
When the chicken boiling water is boiling, you take the chicken out and let it cool, then cut it into small bite-sized pieces.
Next, you add bamboo shoots and shiitake mushrooms to the broth, season the pot with 2 teaspoons of salt, 2 teaspoons of seasoning powder, 2 tablespoons of seasoning granules, and 2 tablespoons of sugar, then cover and cook for another 5 – 10 minutes.
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Completion
You give the noodles, the chicken has been chopped small, and the chopped green onion into bowl and then pour the broth over the noodles to complete.
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Final Product
Delicious chicken bamboo noodles with tender, sweet boiled chicken meat along with chewy noodles, fragrant mushrooms, and especially soft dried bamboo shoots, lightly fragrant with bamboo smell, very appealing, you will surely fall in love with this chicken bamboo noodle dish!
2. Chicken Feet Noodles with Quail Eggs
Preparation
30 minutes
Difficulty
Easy
Ingredients for Chicken Feet with Young Eggs Vermicelli Serves 4
Dong vermicelli 200 gr Young chicken eggs 200 gr Chicken feet 500 gr Chicken broth 1 liter Straw mushrooms 50 gr Onion 1 bulb Ginger 5 gr Shallots 5 gr Sugar 1 tablespoon Seasoning powder 1 tablespoon Salt 1 tablespoon
Tools Required
Ingredient Images
How to Prepare Chicken Feet with Young Eggs Vermicelli
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Prepare the Ingredients
Peel the onion, ginger, and shallots, then roast them over the fire for about 2 – 3 minutes.
Clean the straw mushrooms and cut them in half.
To remove the fishy smell from the chicken feet and young eggs, blanch the chicken feet with 1/2 teaspoon of salt for 3 minutes, then remove them. Next, blanch the young eggs for 2 minutes and remove them, then let them drain.
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Cooking the broth
To achieve a clear, sweet, and rich broth, you put a pot on the stove and add 1 liter of chicken broth, 1 onion, ginger, and roasted shallots to boil.
Then, season the broth with 1/2 tablespoon of salt, 1 tablespoon of seasoning powder, and 1 tablespoon of sugar, and stir well over medium heat until the spices dissolve.
Tip: You can buy canned chicken broth available in large supermarkets nationwide. Or you can buy a chicken to boil for the chicken broth! -
Completion
When the broth starts to boil, add the chicken feet, quail eggs, and straw mushrooms, and cook for an additional 5 minutes, then turn off the heat when the water is boiling.
Soak the vermicelli in cold water for about 5 minutes. Then briefly blanch in boiling water for about 2 minutes and then drain.
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Final Product
So the dish of soft boiled chicken feet is now complete. The chicken feet are crunchy, the broth has a naturally sweet flavor from the bones and mushrooms, along with the fragrant and rich taste of the soft-boiled eggs.
This dish is best enjoyed hot with bean sprouts and a bit of fresh herbs, and the chicken feet or soft-boiled eggs dipped in a little salt and pepper are absolutely delicious.
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How to choose good vermicelli
- You should choose vermicelli that is light gray in color as this type has not been bleached. In contrast, vermicelli that is white or yellow has been bleached or dyed, which can affect health.
- Good vermicelli has a straight, uniform shape with consistent thickness. Avoid purchasing vermicelli that is too broken.
- Additionally, if you smell anything unusual, such as a strong chemical odor, you should not buy it.
- If you are buying pre-packaged vermicelli, choose a reputable brand to know the origin and remember to check the production date and expiration date of the product.
