1 whole fresh chicken, parted
2 medium onions, chopped
1/2 tsp each, salt, black pepper, garlic. Optional, cayenne pepper to taste.
4oz olive oil
1oz Paprika
4 cups water
Oil in heating while parting chicken and chopping onions. Onions in, salt, pepper, garlic, paprika in. Mix well.
Once onions are cooked down a bit, pan hot, chicken in skin side down to sear on high. Once seared, add 4 cups water, heat to low, lid on, cracked slightly, to simmer and reduce while making noodles.
Noodles.
2 eggs
3 cups flour
2 cups milk, adding cold water as needed for desired thickness. Thickness is critical. Better thicker than thinner.
This is the hard part and where experience is needed. I didnt have any haha but they still came out okay once I understood what I was trying to do.
Make a dough with flour, eggs and milk adding cold water slowly. What you want is a thick pancake type viscosity with few lumps. If you have lumps, work it longer but dont use a whisk. I used a slotted spoon and pressed it into the side of the mixing bowl to crush lumps. Small lumps are okay.
2qt pan, 3/4 filled with water. Bring to a rapid boil. Once boiling, slowly pour mix in cutting it off with a spoon as you're pouring. You want each noodle to hit its own place on the bottom of the pot. Let sit for 30 seconds to 1 minute then stir gently so they dont stick. They need to hold their shape before stirring. Add enough to the pan that you can keep dropping them one at a time without sticking them together. Have a large bowl and a sieve next to the pot. The cooked noodles float when cooked. Scoop out with a slotted spoon and drop on the sieve to drain and firm up.
The amounts above will make ~1 quart of noodles. Once finished with the noodles, drop them a bit at a time in a pot or pan, add some now reduced sauce and stir. The noodles should be firm but not chewy.
Plate. The chicken should fall apart, cover with sauce. Eat too much, go lay down.
Thats the basics and how I did it. The oil, onions and seasoning should smell strong. if your head recoils away when you go to stir it, you're there lol. It mellows with the water and chicken and the chicken absorbs all the flavor really well.
2 medium onions, chopped
1/2 tsp each, salt, black pepper, garlic. Optional, cayenne pepper to taste.
4oz olive oil
1oz Paprika
4 cups water
Oil in heating while parting chicken and chopping onions. Onions in, salt, pepper, garlic, paprika in. Mix well.
Once onions are cooked down a bit, pan hot, chicken in skin side down to sear on high. Once seared, add 4 cups water, heat to low, lid on, cracked slightly, to simmer and reduce while making noodles.
Noodles.
2 eggs
3 cups flour
2 cups milk, adding cold water as needed for desired thickness. Thickness is critical. Better thicker than thinner.
This is the hard part and where experience is needed. I didnt have any haha but they still came out okay once I understood what I was trying to do.
Make a dough with flour, eggs and milk adding cold water slowly. What you want is a thick pancake type viscosity with few lumps. If you have lumps, work it longer but dont use a whisk. I used a slotted spoon and pressed it into the side of the mixing bowl to crush lumps. Small lumps are okay.
2qt pan, 3/4 filled with water. Bring to a rapid boil. Once boiling, slowly pour mix in cutting it off with a spoon as you're pouring. You want each noodle to hit its own place on the bottom of the pot. Let sit for 30 seconds to 1 minute then stir gently so they dont stick. They need to hold their shape before stirring. Add enough to the pan that you can keep dropping them one at a time without sticking them together. Have a large bowl and a sieve next to the pot. The cooked noodles float when cooked. Scoop out with a slotted spoon and drop on the sieve to drain and firm up.
The amounts above will make ~1 quart of noodles. Once finished with the noodles, drop them a bit at a time in a pot or pan, add some now reduced sauce and stir. The noodles should be firm but not chewy.
Plate. The chicken should fall apart, cover with sauce. Eat too much, go lay down.
Thats the basics and how I did it. The oil, onions and seasoning should smell strong. if your head recoils away when you go to stir it, you're there lol. It mellows with the water and chicken and the chicken absorbs all the flavor really well.