照燒汁雞扒炒烏冬 (2人份) Teriyaki sauce chicken with udon (serves 2)

Vivian Kwok

材料 Ingredients

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

做法 Method

  1. 雞扒切細件用汁料先醃30分鐘。洋蔥、椰菜、燈籠椒切絲/條;蒜頭切碎。

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.

  1. 醃好後先燒熱油鑊將雞件煎至兩面金黃色,加少許醃雞汁料加蓋轉小火蓋2-3分鐘至熟透,盛起備用;同時煲浪熱水煮烏冬,散開即可撈起(不需全熟)放進冰水過冷河。

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.

  1. 再用同一熱鑊加少少油炒洋蔥,差不多軟身時放進蒜蓉、椰菜、燈籠椒同炒至軟身,盛起備用。

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.

  1. 加烏冬及一半醃雞汁料快手炒勻上色,加入蔬菜、雞肉及餘下汁料同炒至汁料收乾。

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.

  1. 熄火上碟,多菜少肉又有carbs,搞掂。

Turn off the heat and it is done.

Special thanks to Vivian Kwok for the recipe.

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