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Mo Gu Mian Tiao Tang White Wind Mushroom

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Ingredients

Adjust Servings:
2 tablespoons canola oil
1 lb chicken wings
4 scallions cut into 1 inch pieces
3 garlic cloves smashed
1 piece ginger thinly sliced (2 inches)
12 cups cold water
10 dried shiitake mushrooms
4 cups boiling water

Nutritional information

847.7
Calories
508g
Calories From Fat
56.5g
Total Fat
10.2 g
Saturated Fat
157.4mg
Cholesterol
716.5mg
Sodium
59.7g
Carbs
4.5g
Dietary Fiber
2.9g
Sugars
26.5g
Protein
780g
Serving Size (g)
8
Serving Size

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Mo Gu Mian Tiao Tang White Wind Mushroom

Features:
    Cuisine:

    This recipe is from the village of Duan Jia Deng in Yunnan Province, China.

    • 130 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Mo Gu Mian Tiao Tang (White Wind Mushroom Noodle Soup), This recipe is from the village of Duan Jia Deng in Yunnan Province, China., This recipe is from the village of Duan Jia Deng in Yunnan Province, China.


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    Steps

    1
    Done

    Heat Oil in a 6-Qt Saucepan Over Medium-High Heat. Brown Wings (8 Minutes). Add Scallions, Garlic, Ginger and Water and Bring to a Boil.

    2
    Done

    Reduce Heat to Medium-Low, and Simmer Until Chicken Falls Off the Bone, (1 Hour). Pour Broth Through a Fine Strainer, Discard Solids and Set Broth Aside.

    3
    Done

    Meanwhile, Place Mushrooms in a Large Bowl and Pour 4 Cups Boiling Water Over. Let Sit Until Softened (15 Minutes). Drain Mushrooms, Reserving Soaking Liquid. Finely Chop Mushrooms and Set Aside.

    4
    Done

    Heat Oil in a 10 Inch Skillet Over Medium-High Heat. Working in Batches, Add Potatoes and Fry Until Lightly Browned and Cooked Through (10 Minutes). Transfer to Paper Towels to Drain and Set Aside.

    5
    Done

    Add Mirlitons to Oil and Fry Until Soft (30 Seconds). Transfer to Paper Towels to Drain and Set Aside.

    6
    Done

    Drain Off All but 2 Tbsp of Oil and Return to Medium Heat. Add Eggs and Swirl Skillet to Make an Omelette. Cook, Turning Once, Until Just Cooked Through (2 Minutes). Transfer to a Cutting Board. Roll Up Omelette Like a Cigar and Cut Crosswise Into 1/4 Inch Thick Strips. Set Aside.

    7
    Done

    Return Saucepan to Medium-High Heat. Add Bacon and Cook, Stirring, Until Crisp (14-16 Minutes). Add Scallions, Garlic, and Ginger and Cook, Stirring, Until Soft (8 Minutes). Add Mushrooms and Cook Until Liquid Is Evaporated (6 Minutes).

    8
    Done

    Add Reserved Broth and Mushroom Soaking Liquid. Bring to a Boil. Add Noodles and Cook, Stirring Occasionally Until Al Dente (7 Minutes). Stir in Soy Sauce and Vinegar.

    9
    Done

    to Serve, Divide Noodle Soup Among 8 Large Serving Bowls and Top Each With Potatoes, Mirliton, and Egg Strips. Serve With Chile Paste.

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