Spinach and Mushroom Chicken Soup Rice Noodles Recipe

Foolong noodles are a specialty of the Han people.These are very popular snacks in southern China. Foolong noodles, made from glutinous rice as their raw material, are prepared through soaking, steaming, boiling, and pressing. They are not the powdered substance ground from glutinous rice as commonly misunderstood. Foolong noodles have a soft and elastic texture; they do not turn into a mush when boiled in water and do not easily break during stir-frying. They can be served with various vegetables or soups, being both tasty and refreshing.I still remember the days of my childhood when my mother took me to the vegetable market. We often had three-delicacy foolong noodles or ox organs foolong noodles for breakfast. Adding a cup of soy milk, I happily sat on a high stool while eating my noodles and watching people pass by until my mother returned with her purchases.Years have passed, but even now, after more than two decades away from home, I still miss those warm and smooth foolong noodles. Today, I made a simple chicken stock soup with mushrooms and foolong noodles. The white, soft, and glutinous foolong noodles were paired with pan-fried chicken breast slices that were crispy on the outside and tender on the inside, along with meaty mushrooms and fresh spinach. With each sip of hot broth, I carry a piece of nostalgia in my heart.

Ingredients:Main ingredients: 100g dry foolong noodles Dried black fungus (several pieces), 90g chicken breast meat Dried shiitake mushrooms (two pieces), spinach (a small bunch) Egg (one)Soy sauce, a little sugar, an appropriate amount of rice wine, and a small amount of five-spice powder. A small amount of lemon juice can be used if available. Olive oil, a little cornstarch, and salt for seasoning Chicken breast meat 95g, washed and the white membranes removedStir-fry the chicken slices into three-millimeter-thick pieces Add soy sauce, a little sugar, an appropriate amount of rice wine, a small amount of five-spice powder, a little lemon juice (optional), and a small amount of olive oil. Mix well, then add a little cornstarch and mix again to marinate for half an hour.While marinating the chicken, prepare other ingredients and chicken soup. Wash and clean spinach, separate the leaves from the stems Peel and wash one small radish Clean and slice two shiitake mushrooms into cross-hatched pieces; clean and cut large black fungus into small pieces. Cut a few slices of radish for decoration.

Start by boiling water in a pot, then add the dry foolong noodles. I soaked about 200g of rice noodles, which took plenty of time to prepare several meals from them.

Stir the noodles for one minute when the water boils again Cover and turn off the heat; let it steam for thirty minutes. This is how the foolong noodles look after being soaked overnight.Rinse and soak the dried black fungus several times, then keep it in enough cold water until ready to eat. Clean and rinse the shiitake mushrooms, slice them into cross-hatched pieces. Clean and cut large black fungus into small pieces.Cut a few slices of radish for decoration. Wash spinach and separate the leaves from the stemsHeat some water in a pot; add the water used to soak shiitake mushrooms, as it is mostly free of impurities. However, be careful not to pour out the bottom sediment. Warm up the pan with cold oil, then fry the marinated chicken slices on low heat until they turn golden brown on both sides. Add half a box of concentrated soup base when the water in the pot starts boiling and stir well to dissolve it. The color of the broth has darkened due to adding the shiitake soaking water. Season with salt according to personal taste, add shiitake mushrooms and simmer for four minutes. After four minutes, add black fungus and cook for another two minutes. While simmering the shiitake and black fungus, you can also pan-fry an egg.Sprinkle a little salt on top of the egg before frying. Remove the shiitake and black fungus with a strainer. Blanch spinach and radish in the soup for one minute, then remove them.

Add soaked foolong noodles to the hot broth, blanch for half a minute, then drain and place them in a deep bowl or dish.

Arrange shiitake, spinach, radish, black fungus, fried chicken breast slices, and fried egg on top of the noodles. Drizzle with a little sesame oil. Pour the hot soup over the vegetables and garnish with chopped green onions.

The final result is a foolong noodle dish with tender and smooth noodles, fresh spinach, meaty mushrooms, crispy and tender chicken breast slices, radishes, black fungus, and an egg—offering a well-rounded nutrition and rich flavor.

Cover the rice noodles, turn off the heat, and let them sit for 30 minutes. I prepared the rice noodles before bed at night. Covering it and turning off the heat means I don't need to worry about it; by morning, they will be softened.

4. This is the softened rice noodles from the morning.

5. Rinse them several times with cold water, then soak them in enough cool water. Just before eating, boil them for one minute and you can enjoy them.

6. Soak the dried black fungus in advance. This portion of rice noodles is prepared for my breakfast; thus, the dried black fungus, dried mushrooms, and rice noodles were soaked last night so they are ready to cook this morning.

7. Rinse the dried mushrooms, soak them in water, these are the softened mushrooms, with thick flesh.

8. 95g of chicken breast, wash it, remove the white membrane, I'm clumsy, so I ended up tearing it into pieces.

9. Slice the chicken breast into thin slices about 3 mm thick.

10. Add oyster sauce and a little to the chicken breast.Add an appropriate amount of cooking wine, a little five-spice powder, a bit, lemon juice (if none, skip it), a small amount of edible oil, mix well, then add a little cornstarch, stir until evenly mixed, let marinate for half an hour. I cut them thin, so there's no need to marinate for too long as they can absorb flavor quickly.While marinating the chicken, you can prepare other ingredients and chicken broth. A bunch of spinach, clean and wash it, dry the leaves and stems separately; the leaves are quite large, so separate the leafy parts from the stalks.12. Out of two softened mushrooms, use two slices, cut them in a cross pattern, wash and clean the dried black fungus then tear it into small pieces,

carrot cut a few slices, they can be cut into flower shapes for decoration; I'm clumsy so my cuts look ugly. 13. In part of the water, add the soaking liquid from the mushrooms, as they were washed first before soaking, there are no impurities, but make sure to avoid small particles at the bottom.14. Heat a pot of water and while waiting for it to boil, you can start frying the chicken breast. Heat the pan with cold oil until heated, then add the marinated chicken breast, turn down the heat to fry.15. I cut them thin, so they only need about one or two minutes per side; after frying both sides for another two minutes until golden brown on both sides, remove from the pan. 16. After frying the chicken, the water in the pot has started boiling. Add half a box of chicken-flavored concentrate soup, stir to dissolve it.

The color of the chicken broth will deepen due to the addition of mushroom soaking liquid.17. Season with salt to taste and add the mushrooms; cook for about four minutes. 18. After four minutes, add the black fungus and cook for another two minutes.19. While cooking the mushrooms and black fungus, fry an egg. Sprinkle a small amount of salt on top of the egg before frying it.

20. Use a strainer to remove the cooked mushrooms and black fungus from the pot.

21. Place the spinach and carrot in the chicken broth and blanch for one minute, then remove them.22. Take out an appropriate amount of rice noodles that have been soaked in cold water, put them in boiling chicken broth and cook for half a minute before removing them into a deep bowl or plate.

23. Arrange the cooked mushrooms, black fungus, spinach, carrot, and fried chicken breast on top of the rice noodles, place the fried egg on top.

24. Drizzle with a small amount of sesame oil and pour the hot chicken broth over the dish.25. Sprinkle some chopped green onions on top, and it's ready to serve.

26|The finished dish

27|The finished dish

28|The finished dish. This Shitake Chicken Rice Noodles dish is smooth and soft, paired with fresh spinach, plump mushrooms, crispy yet tender chicken breast, carrot and black fungus, as well as a fried egg. It’s nutritionally balanced and rich in texture, making it very delicious.

Tip:

The protein content of the chicken breast is high, easily absorbed by the human body and beneficial for growth and development; it's an important source of phospholipids in Chinese diets.

Chicken breasts have warming and tonifying properties that benefit the body by strengthening the spleen and stomach, activating blood circulation, and reinforcing muscles and bones.

Today’s chicken breast was marinated before frying, making it very tender and delicious compared to boiling.

Pour in a little sesame oil.

Sprinkle an appropriate amount of chopped green onion, and it's done.

Finished product.

Finished product.

Finished product. This Shiitake Chicken Congee Rice Noodles dish features slippery and tender noodles, paired with fresh spinach, plump shiitake mushrooms, chicken breast that is crispy on the outside and tender on the inside, carrots, black fungus, and a fried egg, providing comprehensive nutrition with rich textures, extremely delicious.

Tips:

Chicken breast has high protein content, which is easily absorbed and utilized by the human body. It contains phospholipids that are important for growth and development in humans. Chicken breast has warming and strengthening effects on the middle energizer, replenishing essence and blood, invigorating the spleen and stomach, promoting blood circulation, and strengthening the bones and muscles. Today, we marinated and pan-fried the chicken breast instead of boiling it. The result is very tender and smooth meat, with good texture.Blood circulation

and strengthens the sinews and bones.