Chicken threadsCold noodlesThis is a very famous traditional dish from Sichuan.Snack, which has a long history.The method of making chicken thread cold noodles is characterized by multiple flavors and freshness,noodleswith a chewy texture.When the weather is hot, a bowl of chicken thread cold noodles with meat and vegetables is simply the best main dish. Most importantly, the Sichuan chicken thread cold noodles recipe has a low difficulty level. Let's make this delicious dish by yourself!

The authentic Sichuan chicken thread cold noodles recipe

IngredientsPreparation

Eggs400g noodles, 100g chicken,onion80g, garliccarrot40g,cucumber30g, 1 egg;ready vegetable oil, salt,soy sauce,andwhite sugar, to taste.Method steps

1. Wash and cut the cucumber, carrot, and onion into fine threads.

2. Wash the chicken, cut it into threads, and blanch.3. Beat the eggs, heat in a pot to form an egg skin, remove and cut into threads for later use.Noodle cold noodles

Cook in boiling water, remove and add a little oil, mix in and serve.

5. Add carrot threads, cucumber threads, onion threads, egg skin threads, and chicken threads, add salt, soy sauce, and white sugar and mix well.

4.How to make chicken thread cold noodlesIngredients preparation

300g dried noodles, 100g chicken, green

bean sprouts

300g, 1 tablespoon of ( ), 2 slices of ginger, 2g mustard powder,

soy sauce40ml,vinegar20ml, 15g white sugar, 30g ginger and garlic minced,star anise2ml, 15g red oil,steamed10ml fish soy sauce, 10ml fragrant oil, cooked whitesesame2g, 5g green onion, 80g cucumber,peanutschopped 5g.Method steps1. Wash the chicken and put it in a pot, add the appropriate amount of water and 1 tablespoon of ( ), two slices of ginger, cook for 5-8 minutes until the meat is cooked through, remove and cool.2. Put the dried noodles in a steamer, after steaming for 8 minutes, remove and cook in boiling water for 1 minute, remove and cut into strands, with a small hole in the middle.Peanuts3. Remove the noodles and drain. Pour fragrant oil on it and stir with chopsticks to cool. When it is warm, you can put it in the refrigerator to cool for half an hour.

Green bean sprouts

Wash and blanch in boiling water, then pass through cold water and drain.

5. Mix 1 small spoonful of water with mustard powder and stir well, then add the other bowl ingredients one by one, and mix well into a bowl.

6. Put green bean sprouts at the bottom, use the cooked chicken threads to tear into chicken threads, and put it together with the cold noodles in the bowl, pour the sauce on top, then sprinkle with cooked white sesame, peanuts, green onions, and cucumber, and mix well.

4.Tips1. The amount of mustard powder and red oil can be adjusted according to personal taste.2. The noodles are more chewy after steaming. Do not cook for too long, otherwise the texture will not be good.

If you don't want to bother, you can also cook directly in boiling water until half cooked, then add oil and cool.

Steaming

(fish soy sauce) can enhance the flavor and can be used instead of

MSG or

chicken powder.How to make (peanut chicken thread cold noodles)

3.Ingredients preparation180g (oil noodles),chicken breast30g, 3g carrot, 3g cucumber,basil1g.

1/2 small spoon of salt, 4 large spoons of traditional peanut sauce.

Method steps

1. Pour water to 7/8 full in a pot, add salt and boil, add oil noodles and blanch, remove and immediately soak in ice water, and let it cool and drain.2. Wash the chicken breast, put it in a cold water pot and cook until 60℃, turn off the heat and soak until cooked. Remove and peel the skin;Peel and slice the carrot, wash and slice the cucumber, and arrange on top of the noodles. Drizzle with peanut sauce and sprinkle with basil.Traditional peanut sauce method1. 50g peanut sauce, 30g old baking soda, 15g soy sauce, 5g sugar, 30ml fragrant oil, 100ml water.2. Mix all the ingredients except fragrant oil in a small bowl, then add fragrant oil and mix well.

Tips

Chicken threads should be fresh and crisp. When blanching, it is best to put the whole chicken breast in a cold water pot and heat it slowly over medium heat to about 60℃. Turn off the heat and let it simmer until cooked through, then peel and cut the chicken threads. The texture will be tender and juicy without being dry.

2. Wash and boil chicken breast in cold water until it reaches 60°C. Turn off the heat and let it cool in the water. Remove and cool, then peel off the skin.Peel and julienne carrots, wash and julienne cucumbers. Arrange them on a serving plate, drizzle with sesame sauce, and garnish with chopped coriander.

Traditional sesame sauce recipe

1. 50g sesame paste, 30g old Chinese cooking wine, 15g soy sauce, 5g sugar, 30ml sesame oil, 100ml water.

2. Mix all ingredients except sesame oil in a small bowl, then add sesame oil and mix well.

Tips

The chicken should be tender. When boiling, it's best to put the whole chicken breast in a pot of cold water and heat it slowly over low heat until it reaches about 60°C. Turn off the heat and let it simmer until it's fully cooked. Then, use your hands to peel off the skin. This will result in a tender and juicy texture without being dry.