If you have fallen in love with dishes made from chicken entrails, then you shouldn’t miss the sweet and savory chicken entrails noodle dish! Get cooking with TasteVN right now to showcase your skills in making this noodle dish with the two methods below, to change up your meals on days you get tired of rice!
1. Chicken Entrails Noodle (Recipe shared by a user)
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Chicken Entrails Noodle (Recipe shared by a user) Serves 2
Noodles 200 gr Chicken entrails 300 gr Chicken blood 1 piece (about 100gr) Chicken fat 50 gr Carrot 2 roots Chayote 1 root Shallots 4 bulbs Green onions a little Common seasonings a little (salt/ monosodium glutamate/ seasoning powder/ sugar)
How to choose fresh ingredients
How to choose fresh carrots
- When choosing carrots, you should prioritize selecting those that are of moderate size, elongated, with smooth and bright skin.
- Fresh carrots feel heavy in hand, are firm when pressed lightly, and have green, fresh leaves still clinging to a bit of soil on the root.
- You should avoid choosing carrots that are too large or those that are wilted and mushy, as these are often old, fibrous, or spoiled.
How to choose fresh chayote
- To choose fresh and crunchy chayote, first, you should select those with smooth and shiny skin, without bruises or puncture marks.
- Next, press lightly on the tip of the chayote; if it feels soft, it is immature, which will be crunchier and sweeter when eaten.
- Avoid chayotes that are too hard or those that are bruised or soft. If the chayote is hard, it indicates that it is old and fibrous, while if it is soft, these are fruits that have been stored for too long and are spoiled.
How to prepare Chicken Intestine Noodles (Recipe shared by users)
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Prepare chicken intestines and chicken fat
Soak the chicken intestines and chicken fat in diluted salt water for about 20 minutes, then rinse thoroughly with clean water 2 – 3 times and let drain.
Next, use a knife to cut the chicken intestines into bite-sized pieces. Rinse the chicken blood briefly and cut it into similar pieces.
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Prepare other ingredients
Peel the carrot and chayote, then remove the core from the chayote. Next, wash them clean and cut them diagonally into pieces or small sections about 1/2 finger thick.
Soak 200g of noodles in a basin with water for about 10 minutes, then rinse a few times with clean water and drain using a colander.
Trim the roots and yellow leaves off the green onions and cilantro, then wash them clean and let them drain. Next, separate the white part and green part of the green onions.
The green onion leaves combined with the cilantro are chopped and placed in a bowl, while the white part will be added to the noodles for cooking later. Peel the shallots, remove the roots, wash them clean, and pound them finely.
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Cook chicken gut noodle
Place a pot on the stove, add 50g of chicken fat and sauté over low heat. When the chicken fat shrinks and releases oil, add the minced shallots and stir well.
When the shallots in the pot begin to turn golden and fragrant, add the chicken guts and stir-fry for 5 – 7 minutes, just until the chicken guts are cooked through, then season with: 2 spoons of sugar, 1 spoon of monosodium glutamate, 1 spoon of seasoning powder, and 1/2 spoon of salt.
Continue stirring the mixture for another minute to let the chicken guts absorb the seasoning, then add 1 liter of water to the pot. Boil the broth over high heat for about 7 – 10 minutes until it starts to boil, then add the sliced carrots and chayote.
Cook for another 5 – 7 minutes until the vegetables are cooked, then add the soaked noodles, chopped green onion tops, and the chicken blood.
Continue cooking for another 5 minutes, adjust the seasoning to taste, then turn off the heat. Ladle the noodles into a bowl and sprinkle chopped onions and coriander on top, and you can enjoy it right away.
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Final product
You should enjoy chicken intestine noodles while they are still hot for better taste! The crispy and chewy chicken intestines combined with the sweet broth from vegetables, and well-seasoned spices bring an indescribably delicious feeling.
2. Chicken intestine noodles
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Preparation
50 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Chicken Offal Noodles Serves 2
Dried noodles 150 gr Chicken offal 150 gr (1 set) Shiitake mushrooms 5 pieces (dried mushrooms) Wood ear mushrooms 3 pieces (black fungus) Red onions 3 bulbs Green onions 3 stalks Cilantro a little Fish sauce 1 teaspoon Vinegar 1 tablespoon Cooking oil 2 tablespoons Common spices a little (Seasoning/ Salt/ MSG/ Ground pepper)
How to Choose Fresh Ingredients
How to choose delicious wood ear mushrooms
- Currently, there are 2 types of wood ear mushrooms widely sold: fresh and dried. However, it is advisable to choose dried wood ear mushrooms as they are easier to use and also much safer.
- Good wood ear mushrooms should have large ears, with few small mushrooms at the base. They should have a dark amber color and a slight shine.
- Avoid choosing those that are too dark in color, as they will become soft and mushy when soaked in water and will not be crispy when eaten.
See details: How to choose standard wood ear mushrooms
How to choose delicious shiitake mushrooms
- For dried shiitake mushrooms, choose those that are not broken, with a light brown color on the cap and no significant color change compared to when they were fresh. Be sure to check for any mold on them.
- For fresh ones, choose mushrooms that are not too large, with slightly short stems and a yellow-brown color. Avoid choosing dark brown mushrooms as they may be toxic and inedible.
See details: How to choose fresh shiitake mushrooms
How to prepare Chicken Intestine Vermicelli
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Prepare other ingredients
Soak shiitake mushrooms, wood ear mushrooms, and dry vermicelli in water for 45 – 60 minutes. Then drain the water, remove the stems from the shiitake mushrooms and cut the wood ear mushrooms into thin strips, while allowing the dry vermicelli to drain.
Chop the green onions and cilantro after washing them thoroughly. Peel and slice the shallots thinly.
How to soak shiitake mushrooms (mushrooms) quickly soft and clean sand
- To save time in preparation, you can soak shiitake mushrooms overnight beforehand.
- Mushrooms will soften faster if you turn the root and stem part down into the water surface while soaking.
- If you are short on time, you can soak the mushrooms and then boil them for 15 minutes to soften them immediately.
How to properly prepare wood ear mushrooms
- To avoid irritation from the toxins of wood ear mushrooms, do not soak them in hot water and only soak them for a maximum of 3 hours.
- After soaking the wood ear mushrooms, simply rinse them with clean water before proceeding with preparation.
See details: How to properly prepare various types of mushrooms
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Blanch and marinate chicken entrails
Put a pot on the stove with 500ml of water on high heat. When the water boils, add the chicken entrails and boil for 10 – 15 minutes, then turn off the heat and transfer to a bowl.
Then marinate the chicken entrails with 1 teaspoon of fish sauce, 1/2 teaspoon of monosodium glutamate, 1/4 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, and 1/2 of the sliced shallots, mix well to absorb the spices for 15 minutes.
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Stir-fried chicken entrails with mushrooms
Place a pan on the stove with 2 tablespoons of cooking oil over medium heat. When the oil is hot, add the remaining shallots and sauté until fragrant.
Next, add the chicken entrails and stir-fry for 5 – 7 minutes, then add the wood ear mushrooms and stir evenly for another 5 minutes before turning off the heat and serving on a plate.
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Cooking vermicelli
With the pot that has boiled the chicken entrails previously, continue to simmer with shiitake mushrooms over medium heat for 10 – 15 minutes.
When the broth is boiling, add the vermicelli, chicken entrails, and 1/2 teaspoon of salt, stir well for another 10 minutes, then season to taste and turn off the heat.
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Final Product
This dish is sure not to disappoint you. The chicken intestines are incredibly crispy and flavorful, perfectly paired with vermicelli and shiitake mushrooms, bringing an indescribably delightful sensation to the tip of your tongue.
The vermicelli with chicken intestines, when served hot with a bit of green onion and coriander, will be even more wonderful. Now, let’s not just talk about it; enjoy your final product right away!
How to choose delicious chewy vermicelli
- You should choose vermicelli that is light gray in color as this type has not been washed. In contrast, vermicelli that is white or yellow has been bleached or dyed, which can affect health.
- Delicious vermicelli is straight and uniform in thickness. Avoid buying types that are too broken.
- Additionally, if you smell any unusual odor, such as a strong chemical smell, you should not buy it.
- If you buy pre-packaged types, choose well-known and reputable places to know the origin and importantly, remember to check the production date and expiration date of the product.
How to choose fresh and delicious chicken intestines
- Fresh chicken intestines have a bright color, rosy appearance, and should not be discolored or have any small black spots on the surface.
- With fresh chicken intestines, when you press gently with your hand, you will feel the intestines firm, not too soft or slimy.
- If you smell a rotten odor and see black spots, this may be chicken intestines that have been kept for too long and have spoiled, you should not use them!
Tips for cleaning chicken intestines without smell
- Method 1: Add a little salt, then rub the chicken intestines to remove the slimy residue and rinse thoroughly with water.
- Method 2: If you do not have salt, you can also use a little vinegar to rub the chicken intestines for 2 minutes, then rinse thoroughly and let them drain.
- Method 3: Additionally, you can substitute with lemon juice or starfruit juice to wash the chicken intestines, which is also very effective.
