Chinese cuisine

Easy

Shanxi Hand Pinched Chicken Noodle Soup

Name: Shanxi Hand Pinched Chicken Noodle Soup
Prep time: 2 hr
Cook time: 30 min
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 7 oz. Chicken breast; 2 stalks Green Onion; 3 pcs Sliced Ginger; 0.5 tsp. Salt; 1 tbsp. Shaoxing wine; 2 cup All-Purpose Flour; Making dough; 0.5 tsp. Salt; 0.5 cup Water; 1 tbsp. Cooking Oil; 1 tsp. Minced Garlic; 2 oz. Diced tomato; 0.25 cup Ketchup; 1 oz. Diced Potato; 2 oz. Diced Onion; 1 oz. Large Green Onion; 0.1 tbsp. Minced ginger; Seasoning; 1 tbsp. Cooking Oil; 1 tbsp. Shaoxing wine; 3 cup Water; 0.5 tbsp. Oyster sauce; 0.5 tsp. Salt; 1 tsp. Dried Cumin

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Shredded chicken with hand-stretched wide flat noodles… Skip takeout and make yourself a bowl of heartwarming chicken noodle soup for the soul and stomach in the winter.

Recipe

PRE TIME: 2 hr

COOKING TIME: 30 min

TOTAL TIME: 2 hr 30 min

2 SERVING

Ingredients:

7 oz. Chicken breast
2 stalks Green Onion
3 pcs Sliced Ginger
0.5 tsp. Salt
1 tbsp. Shaoxing wine
2 cup All-Purpose Flour
Making dough
0.5 tsp. Salt
0.5 cup Water
1 tbsp. Cooking Oil
1 tsp. Minced Garlic
2 oz. Diced tomato
0.25 cup Ketchup
1 oz. Diced Potato
2 oz. Diced Onion
1 oz. Large Green Onion
0.1 tbsp. Minced ginger
Seasoning
1 tbsp. Cooking Oil
1 tbsp. Shaoxing wine
3 cup Water
0.5 tbsp. Oyster sauce
0.5 tsp. Salt
1 tsp. Dried Cumin

Directions:

Step 1

In a pot with 3 cups of water, add sliced ginger, green onion, salt, and a piece of chicken breast. Cook for 15 minutes. Then take it out and let it cool down.

Step 2

Shred the chicken breast meat by hands for later use.

Step 3

On a working surface board, mix the flour with salt and water to form a dough, and knead until the dough becomes smooth and elastic.

Step 4

Cover the dough with plastic wrap. Let it sit for 2 hours.

Step 5

Knead the dough to a long strip and cut it into 3 pieces. For each piece, knead it to a long strip.

Step 6

Apply a little oil onto the strip, use your thumb to pinch each strip into a flat strip and hold the two ends of the strip and tap it a few times on the kneading board.

Step 7

Pinch the strips into pieces of about 2-inch (5-cm) long one by one and drop them into the boiling water. Cook the noodles until al dente.

Step 8

Use cold water to blanch the noodles and drain for later use.

Step 9

In a wok, put the following ingredients in turns: cooking oil, minced garlic, tomato, ketchup, onion, potato, and stir fry to mix well. Then add water, chicken breast threads, oyster sauce, salt, and cooked noodles. Simmer for a few minutes, then add cumin granules and green onion segments. Stir a few times to mix well and done.

Step 10

Enjoy!

Final Notes

The hand stretched wide flat noodles in this video originates from Shanxi, China, a plateau province famous for its extraordinary variety of noodles, such as tiny triangular cat ear noodles, hand pulled noodles, hand stretched noodles and knife-cut noodles etc.