Chicken Mei Fun (鸡丝米粉)

What is chicken mei fun?

On the fine white rice noodles, put a few green leaves, chopped green onion and cilantro, etc. Topped with fresh shredded chicken, the thick heat with a refreshing fragrance will whet your appetite.

Chicken Mei Fun Recipe

Ingredients:

4 Tips for chicken mei fun

1. If you find it troublesome to fry soybeans and dried radish, you can remove them and make a simple version. Of course, adding crispy soybeans and dried radish, the taste will be richer.

2. Soybeans can also be replaced with peanuts. Peanuts do not need to soak in advance. Also cold pan with cold oil and slow frying over low heat until golden brown. After the cooler, it will be crispy.

3. You can save the dried soybeans and radishes for the next day, they are delicious.

4. The amount of this dish is for one person.

How to make chicken mei fun

1. Fill the pot with water, cut a few slices of ginger, a green onion, and two spoons of cooking wine. Bring to a boil, turn off the heat, put the cleaned chicken breasts in, cover the pot and cook until the chicken breasts are mature.

2. The cooking time of the chicken breast comes to prepare a bowl of juice. Mince garlic, remove the chili seeds and chop the green pepper and millet pepper, and chop the green onion. All four are put in a bowl. (After removing the chili seeds from a green pepper and millet pepper, the finished product is not particularly spicy, but slightly spicy.)

3. Add appropriate amount of salt and half a teaspoon of sugar, one tablespoon of light soy sauce, two tablespoons of dark soy sauce (the soup will be added later, two tablespoons of dark soy sauce looks better in color.) One spoon of vinegar, stir well, and set aside for later use.

4. Chop green onion and coriander and place in another bowl. (If you don’t eat coriander, don’t add it.)

5. After the chicken breasts are cooked, take the chicken breasts out and let cool, remove the ginger and green onions from the soup, and pour it out. Add four tablespoons of chicken broth to the soy sauce bowl and stir well. (Don’t pour the chicken broth if you don’t use it up. Keep the boiled meatballs. It’s delicious.)

6. Clean the pot and pour in an appropriate amount of cooking oil, burn it until slightly smoked, pour it into the soy sauce bowl, stir, taste and adjust to your favorite taste, add salt if it is not salty enough, add sugar if it is not sweet enough.

7. Cook the rice noodles according to the cooking method of the packaging bag, and immediately remove them out of ice water. (Cold boiled or freeze mineral water in the refrigerator, and pour the rice noodles into the basin when they are almost cooked.)

8. The time to cook the rice noodles is to wash the dried radishes and cut them into pellets.

9. By the way, shred the cucumber and the chicken breast.

10. Drain the soybeans and set aside for later use. (Soybeans need to be soaked in advance, I made them in the morning)

11. After the rice noodles are cooked, start to fry the soybeans. Add soybeans in a cold pan with cold oil, and fry slowly until the soybeans are crispy.

12. Keep it in reserve.

13. Don’t pour out the oil in the soybeans just fried, add the dried radish, and fry the water over medium heat.

14. Add half a teaspoon of soy sauce and stir fry to get the flavor.

15. Keep it in reserve.

16. The next step is to assemble. Place chicken breast and cucumber on the plate.

17. Dried radishes and crispy soybeans are good.

18. Sprinkle coriander, green onion, and pour the juice into a bowl.

19. Stir well.

20. It’s really delicious when you start it.

Chicken Mei Fun

On the fine white rice noodles, put a few green leaves, chopped green onion and cilantro, etc. Topped with fresh shredded chicken, the thick heat with a refreshing fragrance will whet your appetite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Chinese

Servings 1

Calories 230 kcal

Ingredients

  

• Half Chicken breast
• Half root Cucumber
• Rice flour A serving
• 4 petals Garlic
• 3 pcs Green Onion
• 1 pc Coriander
• 1 pc Millet pepper
• 1 pc Green pepper
• 1 tablespoon Light Soy sauce
• 2 tablespoons Dark Soy sauce
• Salt Right amount
• Sugar Right amount
• Dried radish Right amount
• Soybeans or peanuts Right amount
• 1 tablespoon Vinegar
• 1 tablespoon Ginger 1 tablespoon
• 2 tablespoons Cooking wine

Instructions

 

• Fill the pot with water, cut a few slices of ginger, a green onion, and two spoons of cooking wine. Bring to a boil, turn off the heat, put the cleaned chicken breasts in, cover the pot and cook until the chicken breasts are mature.
• The cooking time of the chicken breast comes to prepare a bowl of juice. Mince garlic, remove the chili seeds and chop the green pepper and millet pepper, and chop the green onion. All four are put in a bowl. (After removing the chili seeds from a green pepper and millet pepper, the finished product is not particularly spicy, but slightly spicy.)
• Add appropriate amount of salt and half a teaspoon of sugar, one tablespoon of light soy sauce, two tablespoons of dark soy sauce (the soup will be added later, two tablespoons of dark soy sauce looks better in color.) One spoon of vinegar, stir well, and set aside for later use.
• Chop green onion and coriander and place in another bowl. (If you don't eat coriander, don't add it.)
• After the chicken breasts are cooked, take the chicken breasts out and let cool, remove the ginger and green onions from the soup, and pour it out. Add four tablespoons of chicken broth to the soy sauce bowl and stir well. (Don't pour the chicken broth if you don't use it up. Keep the boiled meatballs. It's delicious.)
• Clean the pot and pour in an appropriate amount of cooking oil, burn it until slightly smoked, pour it into the soy sauce bowl, stir, taste and adjust to your favorite taste, add salt if it is not salty enough, add sugar if it is not sweet enough.
• Cook the rice noodles according to the cooking method of the packaging bag, and immediately remove them out of ice water. (Cold boiled or freeze mineral water in the refrigerator, and pour the rice noodles into the basin when they are almost cooked.)
• The time to cook the rice noodles is to wash the dried radishes and cut them into pellets.
• By the way, shred the cucumber and the chicken breast.
• Drain the soybeans and set aside for later use. (Soybeans need to be soaked in advance, I made them in the morning)
• After the rice noodles are cooked, start to fry the soybeans. Add soybeans in a cold pan with cold oil, and fry slowly until the soybeans are crispy.
• Keep it in reserve.
• Don't pour out the oil in the soybeans just fried, add the dried radish, and fry the water over medium heat.
• Add half a teaspoon of soy sauce and stir fry to get the flavor.
• Keep it in reserve.
• The next step is to assemble. Place chicken breast and cucumber on the plate.
• Dried radishes and crispy soybeans are good.
• Sprinkle coriander, green onion, and pour the juice into a bowl.
• Stir well.
• It's really delicious when you start it.

Notes

1. If you find it troublesome to fry soybeans and dried radish, you can remove them and make a simple version. Of course, adding crispy soybeans and dried radish, the taste will be richer.

2. Soybeans can also be replaced with peanuts. Peanuts do not need to soak in advance. Also cold pan with cold oil and slow frying over low heat until golden brown. After the cooler, it will be crispy.

3. You can save the dried soybeans and radishes for the next day, they are delicious.

4. The amount of this dish is for one person.