Thursday, June 12, 2014


3 chicken thighs 1 onion (chopped)
2 tablespoons grated ginger
2 tablespoons crushed garlic
1 liter boiling water
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon sesame oil
3 pieces bacon
3 scallions (chopped)
½ cup mushrooms (chopped)
1 cup vegetables of your choice (i.e. frozen mix of baby corn, peppers, water chestnuts)
400 grams udon noodles
1 tablespoon oyster sauce
salt & pepper to taste

To serve:
sliced eggs
sliced scallions (green parts)
fried onions

The first thing to do is to make the broth. In a big soup pot, heat some vegetable oil. Sweat the onion, half the garlic and ginger. Season with salt and pepper. Add the chicken pieces, sauté for a couple of minutes. Then add the boiling water and bring the mixture to a boil. Cover the pot and simmer for half an hour. Then add the rest of the ginger, soy sauce and brown sugar. Mix it in thoroughly. Then simmer for further 15 minutes. Turn the heat down and put the mixture in a blender. In the same pot, add the bacon and the scallions. After the bacon has browned add the mushrooms, other vegetables and garlic. Stir in the oyster sauce and sauté for a further few minutes. Then stir in the noodles. Simmer for a further few minutes. Take it off the heat. Ladle the noodle dish onto bowls and serve topped with sliced eggs, scallions and fried onions.

bacon recipe source: Yummyfoodmadeeasy, November 30, 2012

No comments: