Main Ingredients:
Rice noodles: appropriate amount; Chicken thighs: appropriate amount; Spring onions: appropriate amount; Ginger: appropriate amount; Cilantro: appropriate amount; Garlic chives: appropriate amount; Bean curd skin: appropriate amount; Kelp: appropriate amount; Greens: appropriate amount.
Seasonings:
Oil: appropriate amount; Salt: appropriate amount; Dark soy sauce: appropriate amount; Soy sauce: appropriate amount; Cooking wine: appropriate amount; Doubanjiang (spicy bean paste): appropriate amount; Homemade chili sauce: appropriate amount; Water: appropriate amount.
Flavor: Spicy; Cooking method: Boil; Cooking time: 45 minutes; Difficulty: Moderate.
Steps to Cook Braised Chicken Thigh Rice Noodles
Soak the rice noodles for an hour in advance
Prepare all the necessary ingredients
Blanch the bean curd skin and kelp, chop the garlic chives and cilantro
Blanch the chicken thighs
Heat oil in a wok, add Doubanjiang and chili sauce to stir-fry until fragrant
Add chicken pieces, stir-fry, add spring onions, ginger, soy sauce, dark soy sauce, cooking wine
Add water, bring to a boil, then simmer over low heat
Once the soup thickens and the chicken is cooked through, add salt
Boil rice noodles and greens in hot water
Drain the rice noodles and greens, place in a bowl, add bean curd skin and kelp
Top with braised chicken pieces and soup, garnish with garlic chives and cilantro, and add a spoonful of pickled green beans
Finished dish.
