|雞扒 一件||1 Chicken steak|
|烏冬 兩個||2 Udon|
|椰菜 ¼ 個||¼ Cabbage|
|燈籠椒 1個||1 Bell pepper|
|洋蔥 1個||1 Onion|
|蒜頭 2-3粒||2-3 cloves of garlic|
|汁料 For sauce|
|日式米酒 1湯匙||1 tablespoon of Japanese rice wine|
|日式醬油 2湯匙||2 tablespoons of Japanese soy sauce|
|味醂 2湯匙||2 tablespoons of Mirin|
|老抽 2茶匙||2 teaspoons of Dark soy sauce|
|糖 1湯匙||1 tablespoon of Sugar|
|麻油 少許||Seasame oil|
Cut the chicken into small pieces and marinate with the sauce for 30 minutes. Slice the onion, cabbage and bell pepper. Finely chopped the garlic.
Pan fry the marinated chicken until both sides are golden yellow. Add a little bit of marinated sauce to the pan then cover the lid and turn to low heat to cook for 2-3 minutes. After cooked, put it aside on a plate. At the same time, boil the udon. Once the udon detached (no need to be fully cooked), put it into ice water.
Use the same pan and add some oil to pan fry the onion. When it is almost soften, add in garlic, cabbage and bell pepper to cook till soften. Put it aside on a plate after cooked.
Add the udon and half of the marinated sauce and quickly stir fry until coloured. Add in vegetables, chicken and the rest of the sauce and fry until all sauce is absorbed.
Turn off the heat and it is done.
Special thanks to Vivian Kwok for the recipe.