Chicken Curry Udon
繁體中文

Ingredients

Boneless chicken thigh (cut 1" cubes) 1 lb (450g) Sake wine 1 Tbs Salt 1/4 tsp Cooking oil 2 Tbs Onion (cut thick strips) 1 medium Carrot (cut matchstick) 1/3 lb (150g) Water 7 cup Curry Mix 1/2 pack (60g) Frozen cooked udon 4 pack Tonkatsu sauce 2 Tbs Scallion (minced) 2 stalk

Instructions

1.	Marinate the chicken with sake and salt for 15 minutes.
2.	Place 2 tbs. of oil and onion in a heated pot; sauté until aromatic. Add the chicken and stir until the chicken turns white.
3.	Add 7 cups of water and carrot; bring the mixture to a boil. skim off the foams on top of the water.
4.	Cut the curry mix into small pieces. Dissolve the curry mix through a mesh strainer in the soup. Add the udon and cook over medium heat until the noodles are heated through. Stir in 2 tbs. of tonkatsu sauce.
5.	Place 1/4 of noodles in a bowl; top with chicken, onion and carrot; ladle soup into the bowl and sprinkle with minced scallion.

雞肉咖哩烏龍麵
ENGLISH

材料

去骨雞腿肉(切2.5cm小塊) 1 磅 (450克) 清酒 1 大匙 鹽 1/4 小匙 食用油 2 大匙 洋蔥(切粗絲) 1 個(中) 胡蘿蔔(切火柴棒) 1/3 磅 (150克) 水 7 杯 咖哩塊 1/2 盒 (60克) 冷凍熟烏龍麵 4 包 炸豬排沾醬 2 大匙 蔥花 2 支

做法

1.	將雞肉與清酒和鹽拌勻醃15分鐘。
2.	將2大匙油和洋蔥加入燒熱的湯鍋裡炒香，再加入雞肉炒到雞肉變白。
3.	加入7杯水和胡蘿蔔煮滾，將浮在水上的泡沫渣滓撇掉。
4.	將咖哩塊切成小塊，然後經由濾網在湯裡化開。放進烏龍麵，用中火煮到麵熱透。起鍋前加入2大匙炸豬排沾醬拌勻。
5.	將麵夾到碗裡；上放雞肉，洋蔥和胡蘿蔔；舀入適量的湯，最後撒上蔥花即可。

最後更新 (Last Update): 10/28/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.