粉麵
由 CookWhatHK0 次收藏
雞肉烏冬將雞髀、青蔥同什錦菇放入味醂高湯燜煮，可作湯麵或連烏冬同煮，鮮甜暖胃。
將雞肉切成約 1.5 厘米寬的一口大小。
Cut the chicken into bite-sized pieces, about 1/2 inch wide.
按喜好將青蔥切成 0.5 至 1.5 厘米長，菇類切成一口大小。
Slice the green onion into 1/4 to 1/2-inch pieces, according to your preference. Cut the mushrooms into bite-sized pieces.
將雞肉、青蔥和菇類放入鍋中輕輕炒香。
Put the chicken, green onion, and mushrooms in a pot and lightly sauté them.
雞肉輕微焦香後，加入水和味醂，煮至沸騰。
Once the chicken is lightly browned, add the water and mirin, then bring the mixture to a boil.
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。
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.
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。
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.
