I know, usually this lands on chicken & dumplings, but I wasn't in the mood to "dumple"...
我知道，通常这种菜会做成鸡肉馄饨，但我当时没心情去“捏馄饨”……
I watched this video on Youtube about this retired couple who live in Florida and Kentucky, I think they said, and they do these videos from both locations. This was one they did in Kentucky and it is a very Kentuckian recipe.
我在YouTube上看了一个视频，讲的是住在佛罗里达州和肯塔基州的一对退休夫妇，好像是这么说的，他们俩地儿都拍视频。这是他们在肯塔基州拍的那期，是个很地道的肯塔基菜谱。
Chicken & Noodles... You've got yer self summat chicken...and summat noodles...
鸡肉面……你有你自己搞点鸡肉……还有搞点面条……
Actually, they do it with chicken, noodles and a copious amount of Cream Of Chicken Soup from Campbell's.
实际上，他们是用鸡肉、面条和大量坎贝尔奶油鸡汤罐头做的。
Here's how they did it...
来看看他们是怎么做的……
And, yes, I did it this way too, but, in the future, I probably won't.
而且，是的，我也这么做过，但以后我大概不会这么做了。
They start with four quarts of water in a pot. Obviously, this is for boiling the noodles, but that's not how the recipe starts. Firstly, they poach the chicken in the water they're going to boil the noodles in.
他们先在一个锅里倒四夸脱水。显然，这是用来煮面条的，但菜谱的第一步不是这样。首先，他们在煮面条的水里把鸡肉烩一下。
Now, everyone already knows that I'm not a fan of boiling meat. Only certain kinds of meat, like beef and pork, are dense enough to handle the boiling process. Otherwise, meat like chicken and fish, simply boils out all its flavor into the poaching liquid and then you're left with tasteless meat and the flavor gets chucked out with the liquid in the pot!
大家都知道，我不喜欢把肉拿去水煮。只有某些种类的肉，比如牛肉和猪肉，密度够大才能承受水煮。否则，像鸡肉和鱼类这样的肉，会把所有味道都煮进汤里，最后剩下的肉没味儿，而味道全倒进锅里的汤里被倒掉了！
In this case, I followed the process because I knew we'd be boiling the pasta in the poaching water and then adding the family-sized can of Cream Of Chicken soup to it. All the flavor gets preserved, even if it leaves the chicken mostly as a texture rather than a flavor.
这次我照着流程做了，因为我知道我们会把煮面水拿来煮意面，然后加入家庭装的那罐奶油鸡汤罐头。所有味道都保留下来了，尽管鸡肉最后更多是提供口感而不是味道。
So, we poached the chicken, took it OUT of the pot and let it rest, then added in the soup and noodles to the poaching liquid and let it cook until the pasta was tender.
所以，我们把鸡肉烩好，从锅里拿出来放凉，然后把汤和面条加到煮鸡的汤里，一起煮到意面变软。
At that point, I diced up the chicken and put it back in the pot with the noodles.
这时候，我把鸡肉切丁，重新倒回锅里跟面条混在一起。
It still wasn't thick enough, and they particularly noted that it might not be, for which they made a thickening slurry of water and flour. But I don't like that, so I made one with cornstarch and water.
汤还是不够浓稠，他们还特别提到可能不会很稠，所以他们用面粉和水调了个勾芡用的浆。但我不喜欢那样，所以我用玉米淀粉和水调了个浆。
The noodles will thicken themselves if you let them sit long enough, but since we were hungry we didn't want to wait until then. By the time we'd eaten and it was time to put away the leftovers, the pasta had trebled in size and the mixture was very thick.
如果让面条静置足够长的时间，它们自己会变稠，但我们饿着肚子不想等。等我们吃完，该收拾剩菜的时候，意面已经膨胀了三倍，混合物也变得非常稠。
It was a tasty dish, very filling and warm. Probably better for the fall or winter than these summer months, but as soon as I saw the video I developed a powerful craving for Cream Of Chicken soup!
这道菜味道不错，很饱腹，热乎乎的。可能更适合秋天或冬天，而不是这几个夏天月份，但一看到那个视频，我就特别想吃奶油鸡汤罐头！
That being said, one of the interesting things about chicken & noodles is that it has a sister dish, beef & noodles. These are pretty much exactly the same, only you sub out the Cream Of Chicken for Cream of Mushroom.
话说回来，鸡肉面这道菜有意思的地方在于，它还有个“姐妹菜”——牛肉面。这两道菜基本上完全一样，只是把奶油鸡汤罐头换成了奶油蘑菇汤罐头。
But there's a catch to the beef & noodles that, even to this day, I do not understand.
但牛肉面有个坑，直到今天我都搞不懂。
These Kentuckians, and even all the way up through Michigan and down to Tennessee, they make this beef & noodles...and they will invariably serve it over mashed potatoes.
那些肯塔基人，甚至一路延伸到密歇根再下到田纳西的人，他们做这道牛肉面……而且 invariably 会把它铺在土豆泥上。
No, I have no idea why they do that.
不，我完全不知道他们为什么要这么做。
It would be a carbohydrate overload!
这碳水摄入量要爆表了好吗！
But they do it...they love it...it is almost a requirement. They sometimes do it with chicken & noodles too, but not nearly with the frequency as the other dish.
但他们就是这么做的……他们也爱吃……这几乎成了一种规矩。 他们有时也会给鸡肉面配土豆泥，但远没给牛肉面配得那么频繁。
I have had the beef & noodles with mashed potatoes and...it is just SO starchy! And, amusingly, when I went to the dinner where they served this beef, noodles and mashed...they served it with garlic toast!
我吃过配土豆泥的牛肉面……天哪，那淀粉含量简直逆天！而且有趣的是，我去参加那顿有牛肉、面条和土豆泥的晚餐时，他们居然还配了蒜香面包！
Can you even imagine!
你都能想象那场面吗！
And not a vegetable in sight!
连根蔬菜的影子都没看见！
At least, when I made the chicken & noodles tonight, I served it with a side of singed broccoli.
起码今晚我做鸡肉面的时候，配了一份烤西兰花。
Probably would have done green beans instead if I'd thought it through a little more. The singed broccoli was the wrong flavor profile for the chicken & noodles. It was delicious, just...not quite right.
如果我再仔细想想，可能本来会选青豆。烤西兰花的味道跟鸡肉面不太搭。虽然很好吃，但就是……不太对劲。
At least it wasn't peas!
起码没放豌豆！
I hate peas. Well, I hate the American peas. The marrowfat peas of the UK are perfectly fine...and so are the pigeon peas of the Caribbean. But sweet peas...they just don't do it for me.
我讨厌豌豆。好吧，我讨厌美国的豌豆。英国的马铃薯豌豆就完全没问题……加勒比海的 pigeon peas（一种豆类）也很棒。但甜豌豆……就是没法让我心动。
I think it must be because sweet peas are not dried like the others. But, I digress.
我觉得可能是因为甜豌豆不像其他那种是晒干的。但，扯远了。