Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin
Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lightly-flavored chinese soup with cellophane noodles and chicken skin. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin. I wanted to use up the chicken skin, so I came up with this recipe. Do not cook too much after adding the veggies.

Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook lightly-flavored chinese soup with cellophane noodles and chicken skin using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin:
  1. Take 2 Chicken skin
  2. Take 5 to 6 stocks Chinese chives
  3. Take 1/2 small bunch Enoki mushrooms
  4. Prepare 90 grams Cellophane noodles
  5. Get 2 Eggs
  6. Make ready 500 ml Water
  7. Take 1 tsp ★ Salt
  8. Take 2 tsp ★ Soy sauce
  9. Take 2 tsp Chinese soup stock
  10. Get 1 White sesame seeds
  11. Make ready 1 Ra-yu

Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Here is how you cook that.

Instructions to make Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin:
  1. Cut the chicken skin into bite-sizes. Chop up the Chinese chives into 2 cm-sized pieces. Cut the enoki mushrooms into thirds. Cook the cellophane noodles.
  2. Boil the water in a pot. Add the Chinese soup stock and chicken skin. Simmer for 3 minutes. Then add the vegetables and the cellophane noodles. Season with ★ condiments.
  3. Turn the heat up high. Beat the eggs and drizzle it in the soup. Sprinkle the white sesame seeds to finish. Dish it up, and serve with ra-yu if you'd like.
  4. "Cellophane Noodles and Black Sesame Seed Dandan Noodles".
  5. "Soft Boiled Pork". - - https://cookpad.com/us/recipes/143542-tender-boiled-pork-with-korean-dressing
  6. "Basic Stir-Fried Liver and Chinese Chives".
  7. "Mapo Tofu".
  8. "Kimchi Fried Rice"

See more ideas about Cellophane noodles, Noodles, Ethnic recipes. Sopas - a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. Sotanghon - a noodle soup that features cellophane noodles, chicken and vegetables.

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