Cook chicken in broth and salt until tender about 45 minutes. Remove chicken and reserve broth. Shred the mead by hand. Mix the shreds with chili powder, soy sauce and sesame oil. Mix well so the chicken develops a red color. Bring the reserved broth to a boil, add the noodles, scallions and garlic. Cook noodles as directed. Pour broth and noodles into a large serving bowl, add chicken and serve.
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