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1
Fry some garlic oil. Use half for mixing noodles and half for frying chicken. -
2
Cook the pappardelle over medium heat and drain. Do not use cold water. -
3
Sprinkle black pepper and salt, mix with some garlic oil to add flavor and prevent sticking. -
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4
Grate three cloves of garlic into minced garlic. -
5
Add broth, cooking wine, soy sauce, and mirin in a ratio of 3:1:1:1, add some sugar, and stir evenly. -
6
Boil and set aside. -
7
Cut chicken legs into cubes. Sprinkle some salt and marinate for five minutes. -
8
Fry the chicken in garlic oil, skin side down, no need to turn it over. -
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9
Fry the bottom side until it changes color, then assemble it. -
10
Cut the chicken leg mushrooms into strips. -
11
Fry the chicken drumsticks in a pan without oil (there is remaining chicken fat). -
12
Add uncooked chicken and pour in the garlic sauce from step 6. Cover and cook over high heat for three minutes. -
13
Open the lid and add 100ml of cream. boiled. -
14
Add a little flour and water to make it thicker. -
15
Sprinkle some chopped parsley, the sauce is complete, pour it over the pasta. -
16
Finished and sprinkled with green onions.