Bot Boi Noodles Food

CHICKEN BOTT BOI

Steps:

• In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
• In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
• Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
• Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
• Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

CHICKEN POPEYES (BOTT BOI)

Steps:

• Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
• Roll out on lightly floured surface as thin as you can get (usually 1/4 inch).
• Cut into 1 inch squares, and set aside until needed.
• Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
• While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
• After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
• Slice the chicken and add it back to the pan.
• Add the poultry seasoning and the 9 cups of water and bring to a boil.
• Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
• Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
• Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
• Enjoy!

BOT BOI NOODLES

Steps:

• Mix together 2 cups of the flour, eggs, water and salt. Now work in remaining flour a bit at a time to make a stiff dough. (adding only whet you need to get the stiff dough). Using hands or mixer knead for about 10 minutes. On a lightly floured surface roll dough into thinnest possible sheet. Cut dough into 2 inch squares, and make single layers of noodles (dusting lightly with flour) on baking tray, seperating the layers with waxed paper.
• Noodles can then be refrigerated until needed.