Noodles
by CookWhatHK0 saved
Chicken Udon simmers chicken thigh, scallion, and assorted mushrooms in a mirin-dashi broth, served poured over or with the udon noodles.
Cut the chicken into bite-sized pieces, about 1/2 inch wide.
將雞肉切成約 1.5 厘米寬的一口大小。
Slice the green onion into 1/4 to 1/2-inch pieces, according to your preference. Cut the mushrooms into bite-sized pieces.
按喜好將青蔥切成 0.5 至 1.5 厘米長，菇類切成一口大小。
Put the chicken, green onion, and mushrooms in a pot and lightly sauté them.
將雞肉、青蔥和菇類放入鍋中輕輕炒香。
Once the chicken is lightly browned, add the water and mirin, then bring the mixture to a boil.
雞肉輕微焦香後，加入水和味醂，煮至沸騰。
Skim off any foam that rises to the surface. Add the sugar, dashi powder, and noodle soup base. Cover the pot and let it simmer on low heat for 10 minutes.
撇去浮沫，加入糖、高湯粉和麵條湯底，蓋蓋用小火燜煮 10 分鐘。
The broth is now ready. You can either pour it over cooked udon noodles, or add the noodles directly to the broth and simmer them briefly, whichever method you prefer.
湯底完成。可淋在已煮熟的烏冬上，或將烏冬放入湯中稍微燜煮，隨個人喜好。
