Funchoza with chicken and vegetables
4 servings
50 minutes
Funchosa with chicken and vegetables is a bright and aromatic dish of Pan-Asian cuisine that captivates with its tenderness and rich flavor. Its history roots in the traditions of Eastern culinary delights, where the lightness of glass noodles perfectly combines with juicy chicken fillet and crunchy vegetables. Funchosa, having a subtle neutral taste, absorbs the rich soy sauce with a spicy hint of garlic well, while lightly roasted sesame adds a pleasant nutty note. The dish is versatile — it can be served warm or cold, suitable for both a cozy dinner and a festive table. It’s a harmony of textures and flavors where the freshness of vegetables meets deep Asian character. The simplicity of preparation makes it accessible even for culinary beginners.
1
Cut the chicken fillet into small pieces.
- Chicken fillet: 500 g
2
Cut the large carrot into thin strips.
- Carrot: 1 piece
3
Cut the bell pepper into strips as well.
- Sweet pepper: 3 pieces
4
Fry pieces of chicken fillet in vegetable oil.
- Chicken fillet: 500 g
- Vegetable oil: 20 ml
5
Add the chopped carrot.
- Carrot: 1 piece
6
Add bell pepper. Mix everything and simmer for 10-15 minutes until the vegetables are soft.
- Sweet pepper: 3 pieces
7
Add salt to taste.
- Salt: to taste
8
Add half of the minced garlic and stir, then simmer for another 2 minutes.
- Garlic: 4 cloves
9
Pour boiling water over the funchose for 5 minutes.
- Funchoza: 150 g
10
Rinse under cold water.
11
Add chicken with vegetables to the funchose.
- Chicken fillet: 500 g
- Carrot: 1 piece
- Sweet pepper: 3 pieces
12
Mix soy sauce with the second half of the minced garlic.
- Soy sauce: 30 ml
- Garlic: 4 cloves
13
Add garlic sauce to the dish and mix everything well.
- Soy sauce: 30 ml
- Garlic: 4 cloves
14
Lightly roast sesame seeds in a dry pan for 1-2 minutes, stirring constantly to prevent them from burning.
- Sesame: 30 g
15
Add sesame to the funchoza and mix.
- Sesame: 30 g
16
The dish can be served both warm and cold.