Braised chicken noodles

🍜🍗 Big Pot Braised Chicken Noodle Recipe

Rich broth-braised chicken noodles, spiced fragrance, soft chicken, rotting almost out of bone, mellow-flavored broth, suitable for family eating or for sale as a big pot.

🛒 Ingredients (about 25-30 bowls)

🍗 stewed chicken.

3 kg Hip Mounted Chicken Calf

1 kg of chicken blood

1 kg chicken verse

1 kg chicken foot

10 coriander roots

2 heads of garlic

100 grams old ginger

4 sticks of cinnamon

6 anise

5 bay leaves

2 tablespoons peppercorns

🥣 Broth

12 litres of water

250 ml soy sauce

Seasoning sauce 150 ml

100 ml black soy sauce

Shellfish oil 150 ml

250 grams of gravel sugar

2 tablespoons salt

150 ml pickled garlic juice

5 heads of pickled garlic

1 tablespoon cascade powder

🍜 bowl

Small lines / big lines / noodles as you like

Sprouts

Morning Glory

Scallion

Coriander

Jiao garlic

Pepper meal

Cayenne pepper

Pickled chili orange juice

Sand sugar

Fish sauce

👨‍🍳 How to do

1. Prepare chicken and machine

Clean the chicken calves, chicken joints and chicken feet.

Scald the chicken and chicken feet in boiling water for 3-5 minutes.

Scoop up, wash with clean water.

Wrap cinnamon, anise, bay leaf and pepper in a cloth bag or spice bag.

Smash enough ginger, garlic and coriander root.

2. Make a big pot of broth

Set a large pot with 12 liters of water.

Add ginger, garlic, coriander root and spice bags.

Boil until boiling.

Add soy sauce, seasoning sauce, black soy sauce, clam oil, gravel sugar, salt, pickled garlic juice and pickled garlic.

People give the seasoning to melt.

Put the chicken, the chicken joints and the chicken feet.

3. Chicken braised

Boil until boiling and reduce to a light.

Bubble spoon out periodically

Braised for 1 ½ -2 ½ hours until the chicken is soft.

If the water is greatly reduced, hot water should not be added.

Taste and taste it out, sweet salty, spiced fragrant and mellow.

4. Prepare chicken blood

Slice chicken blood into pieces, fit words

Bring to boil in boiling water until thoroughly cooked

Scoop up and rest

Put it in a late broth pot so it doesn't break blood or flutter.

🍜 5. Scald the line and arrange the bowl.

Scald the line according to the type ordered by the customer.

Sprouts and Morning Glory

Put the line in the bowl.

Lay chicken calves, chicken feet, chicken joints and chicken blood.

Scoop the hot broth, pour it.

Sprinkle onion, coriander, jiao garlic and pepper.

Serve with cayenne pepper, pickled pepper juice, fish sauce and sugar to cook as you like.

💡 Tips for making big pot sales

🍗 Don't stew with strong fire all the time, because chicken can be messy and turquoise.

🌿 Put the spice in the cloth bag will keep the broth clear and easy to scoop out.

🧄 Pickled garlic juice enhances the sweetness and uniqueness of the broth.

🥣 If sold, the main broth should be separated with some chicken to control the amount of chicken and prevent the messy meat from being stewed for too long.

🍜 Scalding a new line every bowl will keep the line from sluggish.

🌡️ Chicken food should maintain proper heat and chicken must be thoroughly cooked before serving.

💰 This recipe can reduce or increase the raw material according to the size of the pot, essentially fixing the original proportion to keep the taste constant for every pot.