1 Wrap vermicelli, soak cold water until it is weak
1 chicken, cucì clean
1 spring onion, rough ptg
3 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 tbsp of chilli sauce
Insufficient Salt and mushroom stock
2 bay leaves
2 tbsp cooking oil
50 ml of mineral water
500 ml of mineral water
Softened seasoning:
6 red bwg cloves
3 white bwg cloves
1 tsp Coriander
To taste pepper
2 cm ginger
COMPLEMENTARY:
Fried onion
Toge, boiled
Pakchoy, boiled
Sauce Cayenne pepper
Salty soy sauce
HOW TO MAKE:
Prepare the pot, pour 500 ml of water, cook water until boiling, input chicken and green onion. Cook the chicken until it brings out the broth. Raise the chicken, take the meat (small pieces), kaldunya can be used for the broth later
Heat the oil, stir-fry the spices smoothly until it does not smell, get 50ml water, sweet soy sauce, oyster sauce, chilli sauce, bay leaves, sliced chicken, salt and mushroom broth. Cook until chicken absorbs, taste and lift.
Heat the water pans, take enough vermicelli which sdh dilemaskan, cook briefly, lift, drain the water.
Presentation: Input of soy sauce and vermicelli bowl, aduk2, then pour chicken broth according to taste (kaldunya bs separated), give chicken ketchup and pelengakap above.
