Chicken Teriyaki - III type

Submitted by enr on 22 Apr 2010
450 g chicken fillet
1 clove garlic
1 tsp grated fresh ginger
80 ml light soy sauce
1 tbsp sake
60 ml mirin (a type of weak Japanese rice wine)
400 yudon macaroni (rice noodles)
2 tbsp peanut sunflower oil
1 tbsp sesame sunflower oil
Chapter 1 large onion
1 tsp sugar
6 scallions
3 tbsp sesame underdone
Garlic, ginger, soy sauce, sake and smells were mixed in a bowl, add chicken, cut into cubes with a side of 2 cm was stirred, covered with foil and left in the refrigerator for 30 minutes. Cook pasta and drain. In a pan, wok mix sesame peanut and sunflower oil, heat up strongly and 3 servings of meat fry for about 2-3 minutes, stirring constantly. Remove and place in a bowl. Insert 1 tbsp sunflower oil in the pan, heat and fry the onion, cut into strips for 3-4 minutes while stirring. Add back the meat, green onion, sliced ​​into rings obliquely, spaghetti and dissolved in 4 tbsp water, sugar, stir and cook about 2 minutes, until all ingredients are heated. Divide into four portions and sprinkle with sesame seeds. Serve immediately. Optional is served on a bed of boiled rice with vegetables.
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22 Apr 2010