Mie claw PARTIES

MATERIALS:
500 gr wet noodle
1 bunch Indian mustard, delve pieces
100 gr chicken skin

Topping:
3 tbsp cooking oil and
5 cloves garlic, minced
1 / 2 chickens, dig small dice
10 foot chicken, wash, dig pieces, boil until tender
150 g button mushrooms, sliced
6 tablespoons soy
3 tablespoons soy
2 teaspoons chicken flavor instant bouillon
1 tsp oyster sauce
12 quail eggs, cooked, boiled, fried

Mayonnaise:
2 liters of water, boiled with chicken bones
2 cloves garlic, crushed and stir-fry
2 cm ginger, crushed
1 teaspoon salt and 1 / 2 teaspoon pepper

Garnish: chopped scallions, fried onions, and chili sauce

or chili stew

HOW TO MAKE:

Pour wet noodles with hot water and drain.
Heat the chicken skin to exit oil and dry skin, lift, engaged.
Topping: heat the cooking oil, saute garlic until fragrant. Add chicken, chicken claw, both sweet and salty, salt and pepper. Add the chicken stock flavor, and cook until the chicken and cooked claw, put sliced mushrooms and cook a minute, remove from heat.
Sauce: boil the broth, stir enter the garlic, salt, and pepper, and cook a minute, remove from heat. Sprinkle with chopped scallions.
Presentation: put noodles in bowl and coat chicken with oil, mustard green that causes been brewed, stir a sprinkling of chicken, fried onions, and gravy.
Serve warm with chili sauce or chili stew
For: 6 people