上海嫩雞香菇煨麵

雞髀加入少少鹽醃一醃，小棠菜切碎，蘑菇切片！

熱鍋下油，加入雞髀煎香兩面，之後倒入滾水，小心熱水！繼續用中細火煮20至30分鐘

上海麵加入滾水煮熟之後，倒在凍水中過冷河，備用

把雞髀拿出來，等到降溫之後把雞肉撕出來，同一時間把菜和蘑菇加入雞湯中煮熟，然後再加入雞肉和牛奶，用細火煮多5分鐘，之後加入上海麵即成，可視乎需要加入少許鹽調味！

Ingredients: (Serves 2)

Shanghai noodles

chicken thighs

g bok choy

g mushrooms

ml milk

Salt to taste

ml boiling water

Instructions:

Marinate the chicken thighs with a little salt. Chop the bok choy and slice the mushrooms.

Heat oil in a pan and sear the chicken thighs until golden on both sides. Carefully pour in the boiling water! Continue to simmer on medium-low heat for 20 to 30 minutes.

Cook the Shanghai noodles in boiling water until done, then transfer them to cold water to cool and set aside.

Remove the chicken thighs, let them cool, then shred the meat. At the same time, add the bok choy and mushrooms to the chicken broth to cook. Afterward, add the shredded chicken and milk, and simmer for an additional 5 minutes. Finally, add the Shanghai noodles and adjust the seasoning with a little salt if needed!