Ingredients:
8 chicken leg quarters
1 cup milk
water
salt
Noodles
4 large egg yolks
1/2 cup water
1 tsp salt
1tsp pepper
3 cups flour
Directions:
In a large pot, boil the chicken quarters in just enough water to cover them, salt the water thoroughly. Pull chicken off the bone and set aside. Add milk to water.
For the noodles, mix flour, salt, and pepper in one bowl, and mix egg yolks and water in another and mix with a fork. Add flour to water/egg mixture in batches and continue stirring until the dough comes loose from the bowl. Remove from bowl and work into a smooth ball. Wrap in plastic wrap and allow the dough to rest for 15 mins. Once rested, divide dough into quarters. With each quarter, place on a well-floured cutting board and roll it out flat. Once desired thickness is achieved, roll the dough up and slice into strips.
While prepping the noodles, get the water/milk mixture back up to a slow boil. As you finish slicing the noodles add them to the boiling pot, do not shake off excess flour. The liquid should thicken up as it cooks. Cook the noodles for 8-10 mins or until done, then add the chicken back into the pot.