Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin. Great recipe for Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin. I wanted to use up the chicken skin, so I came up with this recipe. Do not cook too much after adding the veggies.
Rinse chicken breast, pat dry with paper towel and cut into strips.
These cellophane noodles are called miến in Vietnamese.
Also referred to as glass noodles, mung bean noodles, or mung bean threads.
You can cook Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin
- You need 2 of Chicken skin.
- It's 5 of to 6 stocks Chinese chives.
- Prepare 1/2 small of bunch Enoki mushrooms.
- It's 90 grams of Cellophane noodles.
- Prepare 2 of Eggs.
- Prepare 500 ml of Water.
- It's 1 tsp of ★ Salt.
- You need 2 tsp of ★ Soy sauce.
- It's 2 tsp of Chinese soup stock.
- You need 1 of White sesame seeds.
- It's 1 of Ra-yu.
It's the same ones we add to Vietnamese egg rolls (chả giò). These look clear or transparent, not solid white like the noodles in bún bò Huế (spicy beef & pork noodle soup), and not like the one in bún thịt nướng (Vietnamese grilled pork & rice. Place broth, chicken, and the vegetables back into the stock pot. Turn heat on high (to boil).
Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin step by step
- Cut the chicken skin into bite-sizes. Chop up the Chinese chives into 2 cm-sized pieces. Cut the enoki mushrooms into thirds. Cook the cellophane noodles..
- Boil the water in a pot. Add the Chinese soup stock and chicken skin. Simmer for 3 minutes. Then add the vegetables and the cellophane noodles. Season with ★ condiments..
- Turn the heat up high. Beat the eggs and drizzle it in the soup. Sprinkle the white sesame seeds to finish. Dish it up, and serve with ra-yu if you'd like..
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Add the noodles and cook till desired. Chicken Noodle Soup (from scratch) - When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Preheat the Instant Pot by selecting Sauté on high heat. Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger.