1 whole chicken
400g of rice flour
100g of tapioca flour
200g of mushrooms button
200g of dried black mushrooms
1 bouillon cube
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Boil water in a big saucepan with the bouillon cube.
Put the lemon balm and the entire chicken in the saucepan as soon as the water is boiling, let cook over so it cooks evenly for 30 minutes and don't forget to turn it upside down.
Pour the rice flour in a big bowl and pour progressively boiling water and mix by hand to get a dough.
Roll the dough out with a rolling pin and sprinkle tapioca flour on it.
Slice the dough thinly to get noodles.
Remove the chicken from the saucepan and cut the meat in pieces.
Dice the potatoes and the carrots and slice thinly the other vegetables (mushrooms, leeks, onion).
When all ingredients are ready, first put the potatoes and the carrots in the saucepan, then the leeks, mushrooms and the onion and finish with noodles.
Let simmer for 15 minutes and serve piping hot in a bowl.
Add soy sauce and oyster sauce to taste and finish with coriander and it's ready to savour.