Читать книгу Winter Cuisine - Bernhard Long - Страница 46

Ingredients for 2 meals

2 chicken breasts (so. 300 grams)

2 large spoon teriyaki sauce

1 large spoon rice wine

250 grams of fresh udon noodles (or 100 grams of dried)

2 small spoon sesame oil

3 spring onions

130 grams of mung bean sprouts

1 small spoon rapeseed oil

600 milliliters of broth of chicken

4 stalks coriander

A little soy sauce (on request)

The preparation process

Clean the chicken breasts in water, dry it in teriyaki sauce and rice wine and at least 1 hour covered with cling film and leave in the fridge (marinade).

Noodles with product description or packing instructions cooking, drain, hold briefly in cold water (quenching), with the sesame oil mix and set aside.

Spring onions cleaning, clean in water and in fine rings crush. Mung bean sprouts in a colander, cold rinse and drain well.

Rapeseed oil in a frying pan heavy heat, chicken breasts is from each side 4 5 minutes roast.

In the meantime, bring the stock to the boil.

Mung bean sprouts and spring onions in the soup.

Chicken breasts in crush washers. Clean the coriander in water, shake dry and pluck off the petals.

The pasta to 2 soup bowls distribute, chicken washers on it. The boiling broth carefully pour into the soup bowls and sprinkled with coriander leaves. To request a little soy sauce separately to rich.