Noodles
by CookWhatHK0 saved
Teriyaki chicken pasta tosses al dente spaghetti with browned chicken thigh in a sake, mirin, and mentsuyu sauce, finished with sesame.
Cut the chicken thigh into bite-sized pieces. Lightly season these pieces with a pinch of salt.
將雞髀切成一口大小的件，撒上少許鹽輕輕調味。
Slice the green onion diagonally.
將青蔥斜切成片。
Put the chicken, skin-side down, in a cold pan. Cook it over low heat to render out the fat and allow the skin to brown nicely.
將雞肉皮面朝下放入冷鑊中，以小火煮至油脂滲出、雞皮呈金黃色。
Continue cooking until the chicken is well browned.
繼續烹煮至雞肉充分上色。
Add the sliced green onion to the pan.
加入青蔥。
Once the green onion has softened, pour in the sake, mirin, soy sauce, sugar, and mentsuyu.
青蔥軟化後，加入清酒、味醂、豉油、糖和麵汁。
Let the sauce simmer, ensuring it coats the chicken, until it has thickened slightly.
燜煮，讓醬汁裹附於雞肉上，至醬汁略微收稠。
In the meantime, cook the spaghetti according to the package directions until it's al dente.
同時，按包裝指示將意粉煮至彈牙。
Add the cooked spaghetti to the pan and toss it with the chicken and sauce.
將煮好的意粉加入鑊中，與雞肉和醬汁翻炒均勻。
Stir-fry the spaghetti with the sauce until everything is well combined.
將意粉與醬汁翻炒至充分混合。
Once most of the liquid has evaporated, finish the dish by topping it with chopped scallions and toasted sesame seeds.
大部分醬汁收乾後，灑上切碎青蔥和炒芝麻即完成。
