How to Make Chicken and Fern Root Noodles?

　　Arrowroot starch is extracted from mibuna, and is a very healthy food, with skin-nourishing effects.

Ingredients

Arrowroot starch  150g

　　Chicken breast    100g

Pickled vegetables   50g

3 each of green and red chili peppers

2 pieces of scallion  2 roots of coriander

　　2 sprigs of fresh cilantro     2 sprigs of fresh chives

2 slices of ginger   Soy sauce

　　1 tablespoon (15ml)      Rice vinegar

　　2 tablespoons (30ml)     Granulated sugar

1 tablespoon (15g)Salt     1 teaspoon (5g)

Wash and cut the green and red chili peppers into small circles.  Wash and chop the coriander, and wash and slice the scallions.

Soak the arrowroot starch in boiling water for 20 minutes, then rinse with cold water.    Cut the pickled vegetables into thin strips.

In a pot, add 400ml of water, pieces of large onion, and ginger slices. Boil over high heat, then add chicken breast. Cook until done, remove, cool, and hand-tear into fine strands.

Drain the arrowroot starch, pat dry, place in a bowl, and mix withchicken threads, pickled vegetable strips, chili pepper circles, coriander, scallions, soy sauce, rice vinegar, sugar, and salt. Mix well to combine. Fermented taro starch is soaked in boiling water for 20 minutes, then removed and immersed in cold water. Cabbage is cut into thin strips.

In a pot, add 400ml of water, pieces of green onion, and ginger slices, bring to a boil, then add chicken breast meat, cook until done, remove from heat, cool down, and tear into strips by hand.

Remove the fermented taro starch, drain well, place in a bowl.Chicken threads are added to the bowl along with cabbage strips, green and red chili flakes, chopped coriander, and finely chopped green onion. Then add soy sauce, vinegar, sugar, and salt, mix thoroughly.