Udon with Chicken 'Five Spices'
⏳ Time
30 minutes
🥕 Ingredients
19
🍽️ Servings
4
Description
Udon with Chicken 'Five Spices'
Ingredients
- Udon Noodles - 7.1 oz
- Skin-On Chicken Breasts - 2 pieces
- Peanut Butter - 2 tablespoons
- Scallions - 1 bunch
- Chinese Five Spice - 1 tablespoon
- Garlic - 6 cloves
- Grated Ginger Root - 1.8 oz
- Leek - 1 piece
- Red Long Chili Peppers - ½ piece
- Baby Bok Choy - 3 pieces
- Carrot - ½ piece
- Soy Sauce - 1 teaspoon
- Herbed Tofu - 1.8 oz
- Sesame Oil - 2 tablespoons
- Sugar - ½ teaspoon
- Peanut Sprouts - 1 cup
- Black Bean Paste - 2 tablespoons
- Vegetable Oil - 2 tablespoons
- Salt - to taste
Step by Step guide
Step 1
From one chicken breast, make a broth. Use approximately 1 breast for 2 liters of water. When the water boils, skim off the foam and add half of the chopped ginger with skin, 3 crushed cloves of garlic, and the white part of the green onion. Simmer for about an hour.
Step 2
Strain the broth and set aside the cooked breast for other recipes.
Step 3
Add miso paste to the broth and bring to a boil. Keep warm.
Step 4
Sprinkle the second chicken breast with skin with the Five Spice mixture and fry in peanut oil over high heat until golden brown on both sides.
Step 5
Preheat the oven to 392°F and place the fried chicken breast in for 20 minutes. Flip it after 10 minutes.
Step 6
Remove the breast and cool until it can be sliced. Cut into pieces with skin.
Step 7
Cook the udon according to the package instructions. Drain and rinse the udon with cold water to prevent sticking.
Step 8
Cut the soft tofu into cubes.
Step 9
Heat a wok, add vegetable oil, and fry the tofu for about 5 minutes, stirring constantly, until golden brown.
Step 10
Add the remaining finely chopped ginger and garlic and stir-fry for about 30 seconds.
Step 11
Add the prepared chopped vegetables: leek in rings, bok choy leaves cut in half, and carrot and pepper cut into thin strips.
Step 12
Stir-fry for about 3 minutes, stirring constantly.
Step 13
Add to the vegetables the prepared sauce made of sesame oil, light soy sauce, and sugar.
Step 14
Stir-fry for about 30 seconds.
Step 15
Place a mixture of stir-fried vegetables, udon, and pour the miso broth into each bowl.
Step 16
Top with pieces of chicken and sprinkle with sprouts.
Step 17
Garnish with finely chopped green onion and serve.
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