Chicken Kangkung Noodle Recipe

Ordinary chicken noodles too mainstream? Just create it into chicken kangkung noodles that have a crunchy sensation or a crunchy texture from kale vegetables. Very practical to make and not much different from ordinary chicken noodles, but the taste is really different and delicious!

Ingredients

• Yellow noodles, boiled until cooked then drained - 150 grams
• Kangkung, weed the leaves and then wash clean - 1 bunch
• Green onion, sliced ​​- 1 stick
• Bay leaf - 3 pieces
• Citrus leaves - 1 sheet
• Galangal - 2 cm
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Mushroom broth powder - 1 tsp
• Soy sauce - 4 tbsp
• Water - 500 ml
• Oil, for frying - to taste
• Chicken Stir Fry:
• Chicken thighs above, take the meat and cut into cubes - 2 pieces
• Chicken thighs, take the meat and cut into cubes - 2 pieces
• Oyster sauce - 1 tbsp
• Soy sauce - 1 tbsp
• Pepper - 1 tsp
• Ground spices:
• Garlic - 6 cloves
• Big red chilies - 2 pieces
• Curly red chilies - 2 pieces
• Red cayenne pepper - 2 pieces
• Ebi - 2 tsp
• See Mother's Recipe Version

Plans

• In a bowl, mix all the ingredients for the chicken stir fry. Stir well and let stand for 30 minutes. Set aside.
• Heat some oil. Saute ground spices with bay leaves, lime leaves, and galangal until fragrant.
• Add the chicken pieces. Stir well.
• Pour water. Add salt, sugar, stock powder, and soy sauce. Stir well and cook until the spices are absorbed and the sauce is slightly reduced and thickens. Lift.
• Separate the chicken with the spiced gravy. Set aside.
• Bring water to a boil in a saucepan and add a pinch of salt. Add the kale and let sit for 30 seconds until the color changes to light. Remove, drain and set aside.
• Arrange noodles in a bowl. Give stir fry chicken, kale, and sliced ​​scallions. Drizzle with seasoned gravy.
• Ready to be served.
• 1. In addition to dry noodles, you can also use wet noodles. Don't forget to rinse the wet noodles with warm water before use.

Location:

Share :