Shredded Chicken Rice Noodles
A tender, soft, and fresh Sichuan dish perfect for all ages, made by cutting homemade rice sheets into strips and simmering them with shredded chicken and leafy greens.
Ingredients
Long-grain rice (non-sticky rice; wash by kneading with multiple water changes, soak until swollen, then grind into a slurry)
500g
Shredded chicken (cut into thin strips)
150g
Baby bok choy (remove the ribs and wash clean)
100g
Vegetable oil (part stirred into the rice slurry, part used to grease the plates)
40g
Chicken fat
25g
Salt
12g
MSG (monosodium glutamate)
8g
Ground pepper
1g
Chicken broth
to taste
Instructions
1
Prepare the Rice Noodles and Ingredients
First, prepare the rice-oil batter. Knead and wash the rice by repeatedly changing the water, soak in cold water until swollen, then rinse two more times. Drain and add 600 g of cold water, then grind into a fine slurry. Add vegetable oil and stir until the oil and slurry are fully combined. Ladle a spoonful of the fine slurry onto an oiled porcelain plate, spread it level, and place in a steamer; steam over a vigorous boil until cooked into thin sheets. Peel off, let cool, then cut into strips about the width of a chive leaf. Cut the chicken into thin shreds. Remove the ribs from the baby bok choy, wash clean, and set aside.
2
Cook the Broth and Assemble the Bowls
Bring the chicken broth to a boil and add MSG, salt, and ground pepper to season. At the same time, bring a separate pot of water to a boil and add the bok choy and rice noodle strips. Once the bok choy is tender, lift the vegetables and noodles into 5 bowls, sprinkle with shredded chicken, ladle in the broth, and serve.
