Monday, 22 May 2017

Easy Shoyu Chicken

I saw that on TabiEats and knew I had to make it in a couple of days. The ingredients are pretty basic and you can use the rest of the chicken for a salad or a sandwich or take it with the rest of the noodles to lunch at the office on an other day. The sauce freezes quiet well and so you can use it again.

This is a really easy way to have lunch in 15 - 20 minutes, depending on buying some chicken breast or thigh. If you have bones still in the thigh and you want them out, it will take you a little longer. But the whole cooking process is simple. When you take out the bones, do not throw them away, chuck them in a pot with a bit of veg, onion and peppercorn, water to cover everything and after 1 hour you have a tasty stock to make a soup in the next two weeks. Just fill it in a twist off glass and store it an the fridge, it will last that long.

4 chicken thighs or 2 breasts fillets
1 1/2 cup of soy sauce
3/4 cup of mirin
3/4 cup sake
8 cm piece of fresh ginger
270 g somen noodles
150 ml boiling water
2 spring onions

In a saucepan get in the soy sauce, mirin, sake and ginger and drop in the chicken.
Bring it to a boil, cook for 3 min, reduce the heat and cook for 15 min.
Cook the somen noodles for 2 minutes, drain and wash under cold water.
Bring water in a kettle to boil.
Chop some spring onion.

Use a bowl per person and add some of the noodles, get a small ladle of sauce on top and a good shot of hot boiling water to dilute the broth.
Cut the chicken in strips and set it on top with some sliced spring onion.
Add a little more of the sauce.

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