Udon with Chicken in Japanese Style 京燒雞扒烏冬

* Due to some technical difficulties, I apologise for having no narration. But the background music is great!

Ingredients:
2 Chicken Fillet 雞扒
Seasoning A: 2 Tsp Soy Sauce 醬油 / 1 Tsp Sugar 糖 / Little Chicken Powder 雞粉
2 Udon 烏冬
Seasoning B: 2 Tsp Soy Sauce 醬油 / 2 Tsp Chicken Powder 雞粉 / Little Water / 2 Tsp Sugar 糖 / 1 Tbsp Oyster Sauce 蠔油
Little Mayonnaise or Salad Dressing蛋黄醬或沙律醬
Little Seaweed 紫菜

Servings: 2

Steps:
1. Deep fry the chicken fillet with low to medium heat without water or oil, to let the freezing ice/smell out
2. Continue to cook with Seasoning A to get a crusty surface with 70% cooked inside
3. Immediately cook the Udon without turning off the heat, adjust the heat to medium to high
4. Evenly spread the udon (e.g. to form a circle on the wok) and put water to make it chewy
5. Continue to cook with Seasoning B to get the udon 70% - 80% done
6. Blend in the udon with the chicken. After they are ready, add in mayonnaise or salad dressing, stir.
7. Decorate with seaweed!

1. 先用慢火至中火乾煎雞扒把雪藏水迫出
2. 分次序將調味料A 把雞扒煮至金黄色和 7 成熟
3. 將雞扒拿起後立即用中火至猛火煮烏冬
4. 可加水及分佈烏冬在外圍令烏冬鬆軟
5. 再分次序將調味料B 把雞扒煮至 7-8 成熟
6. 把雞扒與烏冬一起炒至全熟後, 拌入蛋黄醬或沙律醬
7. 再以紫菜拌碟!

Tips:
*Udon can be fully cooked in 2 Minutes , we have to complete Step 5. & Step. 6 or other seasonings quick!
*烏冬屬於超快熟的食物, 適宜在兩分鐘內完成 Step 5. 及 Step 6. 或其他煮法!

Drunken Chicken 醉雞

Ingredients:
Whole Chicken
Ginger
Scallions (葱)
兩粒 八角
½ 樽 - 1樽 花雕紹興酒
李錦記醉雞汁

Steps:
1. Boil the chicken in boiled water with ginger and scallions (Around 20-30 Minutes)
2. Chill until it gets cooled down, and cut it into the patterns you like
3a. Soak the chicken in the花雕紹興酒 (Entire Bottle) AND 八角
OR
3b. Soak the chicken in the 醉雞汁 (Entire Bottle or as long as it covers the whole chicken) AND 花雕紹興酒 (1/3 to ½ Bottle)
4. Fridge it for 6 Hours

1. 將薑、葱放進沸水中, 再將雞煮滚 (大約 20 - 30 分鐘)
2. 將雞冷卻 (cool down) 後, 斬件
3a. 把雞 & 八角浸在整樽花雕紹興酒裏
或
3b. 把雞浸在整樽醉雞汁 (或直至醉雞汁完全蓋過雞隻) 及花雕紹興酒 (1/3至 ½ 樽)
4. 放入雪櫃雪 6 小時