Funchoza with vegetables and chicken
4 servings
40 minutes
Funchosa with vegetables and chicken is a refined dish of Chinese cuisine that embodies the harmony of flavors and textures. The thin glass noodles, tender chicken fillet, and fresh vegetables create lightness and nutrition at the same time. Ginger and garlic add aromatic spiciness, while herbs provide freshness. The dish is perfect for both a light dinner and a festive table. Funchosa, popular in Asia, absorbs the flavors of sauces and spices due to its neutrality, turning into a true gastronomic delight. The brightness of the vegetables makes it not only tasty but also visually appealing. It is served hot with soy sauce or sesame oil to enhance the flavor nuances.
1
Soak the funchose in cold water for 30–40 minutes (or in boiling water for about 10 minutes). After the time is up, remove the noodles from the water, dry them a bit, and cut if desired.
- Funchoza: 150 g
2
Cut the sweet pepper into strips. Also cut the carrot into strips or grate it on a coarse grater.
- Sweet pepper: 1 piece
- Carrot: 1 piece
3
Chop garlic, green onions, and leeks finely.
- Garlic: 2 cloves
- Green onions: 3 pieces
- Leek: 1 piece
4
Cut the chicken fillet into thin strips. Season with salt and ground pepper to taste, and let it marinate.
- Chicken fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Finely chop fresh ginger and dill.
- Ginger root: 5 piece
- Dill: 2 sprigs
6
Fry the leek rings and garlic in vegetable oil for 2 minutes.
- Leek: 1 piece
- Garlic: 2 cloves
- Sunflower oil: to taste
7
Add chicken fillet to the pan. Fry the meat until lightly browned.
- Chicken fillet: 2 pieces
8
Add carrots and sweet pepper to the meat. Fry for 15 minutes.
- Carrot: 1 piece
- Sweet pepper: 1 piece
9
Add green onion, ginger, herbs, and cooked noodles to the pan, season with salt, mix vigorously, and fry for a few more minutes.
- Green onions: 3 pieces
- Ginger root: 5 piece
- Dill: 2 sprigs
- Funchoza: 150 g
- Salt: to taste
10
Ready!