粉麵
由 CookWhatHK0 次收藏
一鑊雞肉白菜烏冬，雞肉與白菜煎香後加出汁湯底煮烏冬，最後用粟粉水勾芡並拌入蛋液。
白菜縱向對半切開，再切成約 3-4 厘米寬的段。雞肉切成略大於一口的大小。
First, cut the napa cabbage in half lengthwise, then slice it into pieces about 1 1/2 inches wide. Cut the chicken into pieces that are slightly larger than bite-size.
加熱平底鑊，將雞肉皮面向下放入，煎至金黃後翻面。
Heat a frying pan and place the chicken, skin-side down, into the hot pan. Sear until the skin is nicely browned, then flip the chicken over.
加入白菜，不要翻動，讓它略帶焦色。
Add the napa cabbage to the pan and let it cook without stirring until it develops a slight char.
白菜略呈金黃色後，將味醂、醬油及砂糖淋在雞肉上，拌勻。
Once the cabbage is lightly browned, pour the mirin, soy sauce, and sugar over the chicken. Stir everything to ensure the chicken is well coated.
趁鑊內仍有少許汁液時，將出汁包拆開，連同水一起加入鑊中。
While some liquid remains in the pan, open the dashi packet and add its contents, along with the water.
水沸騰後加入急凍烏冬，蓋上蓋，煮約 90 秒。
Once the water comes to a boil, add the frozen udon noodles. Cover the pan and cook for about 90 seconds.
將粟粉與水混合成粟粉水，加入湯中。待湯汁略為濃稠後，倒入打散的雞蛋，盛入碗中享用。
In a separate small bowl, stir the cornstarch with the 2 tablespoons of water to create a slurry. Add this slurry to the broth in the pan. Once the broth has slightly thickened, pour in the beaten egg. Serve immediately in a bowl and enjoy.
