Noodles with Shiitake and Marinated Chicken
Main Dishes • Chinese
Description
Noodles with Shiitake and Marinated Chicken
Ingredients
- Shimeji mushrooms 10 oz
- "Petelinka Thigh Fillet" 6 pieces
- Egg noodles for wok 5 oz
- Chicken Broth 0 qt
- Soy Sauce 2 tablespoons
- Garlic 1 clove
- Heinz "Original Flavor" Soy Sauce 2 tablespoons
- Rice Vinegar for Sushi 2 tablespoons
- Scallions 3 stalks
- Grated Ginger Root 0 oz
- Toasted Sesame 2 tablespoons
- Sweet Chili Sauce 4 tablespoons
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Marinate the chicken. For the marinade, mix 3 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 2 tablespoons of Heinz soy sauce, 2 tablespoons of rice vinegar, grated ginger along with its juice, and thinly sliced garlic. Whisk the mixture with a fork and pour it over the chopped chicken. Refrigerate for at least 24 hours.
Step 2
Before cooking, take the meat out of the refrigerator, drain it in a colander, and let any excess liquid drip off completely. In a dry skillet, toast the sesame seeds until fragrant, transfer them to a dry bowl, and set aside.
Step 3
Slice the shiitake mushrooms. In a large skillet, heat the vegetable oil and sauté the mushrooms until golden brown. Then add the chicken to the skillet and sauté over high heat until browned.
Step 4
Cook the noodles and drain them in a colander. In a separate pot, heat the chicken broth. Chop the green onions.
Step 5
Divide the noodles among plates, top with chicken and mushrooms, and add a tablespoon of chili sauce (or a bit more if you want to enhance the flavor) to each serving. Pour hot broth over and sprinkle with sesame seeds.
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