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!