鮮冬菇雞肶麵 Chicken Thigh with Shiitake Mushroom Noodles

材料:

雞肶1隻
鮮冬菇4隻
四季豆12條
葱1條
拉麵1個

湯:

水600毫升
烹大師海鮮素 1 1/2茶匙
Mizkan濃縮鏗魚汁2湯匙

醃料:

醬油1湯匙
雞粉少許
胡椒粉少許

做法:

1. 先醃雞肶20分鐘, 然後開大火隔水蒸20分鐘至全熟, 待用
2. 鮮冬菇洗淨, 瀝水, 待用
3. 四季豆洗淨, 切半, 待用
4. 葱洗淨後用葱絲刀切成葱絲, 待用
5. 湯煲滾後, 放入鮮冬菇及四季豆煮3分鐘, 撈起, 待用
6. 將拉麵放入湯內煮3分鐘, 撈起並放入碗中
7. 將雞肶、鮮冬菇、四季豆及葱放上麵上, 加入熱湯, 即成

Ingredients:

1 pc Chicken thigh
4 pcs Shitake mushroom
12 pcs French peas
1 stalk Green onion
1 pc Ramen noodles

Soup:

600ml Water
1 1/2 teaspoon Hondashi
2 tablespoon Mizkan Katsuo Tsuyu

Marinade:

1 tablespoon Soy sauce
A pinch of Chicken powder
A pinch of Ground white pepper

Method:

1. Marinade the chicken thigh for 20 minutes. Then steam over high heat for 20 minutes until done. Set aside.
2. Remove the stem. Rinse and drain the shitake mushroom. Set aside.
3. Rinse the French peas then cut into half. Set aside.
4. Use a green onion slicer to shred the green onion. Set aside.
5. Bring the soup to boil, add shitake mushroom and French peas into the pot and cook for 3 minutes. Take them out and set aside.
6. Cook ramen noodles into the soup for 3 minutes. Then transfer it to the bowl.
7. Put the chicken thigh, shitake mushroom, French peas and green onion on the top of ramen noodles. Add with hot soup then serve.

烹大師海鮮素 Hondashi

Mizkan濃縮鏗魚汁 Mizkan Katsuo Tsuyu

葱絲刀 Green onion slicer