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Oil chicken noodles

Material:

Chicken breast meat 120 g, 1 egg, 1 red chili, dry egg noodles 100 g, 1/2 tea spoon of ginger powder, 1/2 tea spoon of garlic powder, cabbage 30 g, 5 - 10 pepper balls, 1 spring onion, 4 soup spoons of light soy sauce, 2 tea spoons of salt, 12 soup spoons of cooking oil, rice flour, 12 soup spoons of warm water/meat soup

Method:
  1. Cut the spring onion into segments. Cut the cabbage into strings. Cut the chicken breast meat into slices. Cut the red chili into small pieces.
  2. Mix the egg, 1 tea spoon of salt and chicken breast slices. Wait for about 15 minutes.
  3. Put some rice flour into a bowl. Mix the chicken breast slices and rice flour. The chicken breast slices must be covered well with the rice flour.
  4. Warm 6 soup spoons of cooking oil with a milk pan. Fry the chicken breast slices until both sides of the slices become golden. Take the chicken breast slices out from the pan.
  5. Cook the noodles with boiling water for 3 mintues. Move them from the cooking pan to a big bowl.
  6. Mix the noodles with the soy sauce and 12 soup spoons of warm water/meat soup. 
  7. Put the cabbage strings on the noodles. Put the chicken breast slices on the cabbage strings.
  8. Warm 6 soup spoons of cooking oil in a pan. Put the garlic powder, ginger powder, pepper balls and 1 tea spoon of salt into the pan. Stir-fry with moderately quick oven for about 1 minute.
  9. Put the spring onion segments and chili pieces into the pan. Stir-fry with moderatley quick oven for 2 minutes.
  10. Pour evenly the oil and ingredients of step 9 on the chicken breast slices and the cabbage strings.
Chinese food - Oil chicken noodles 
Chinese food - Oil chicken noodles