Funchoza with chicken and roots in soy sauce
4 servings
30 minutes
Funchosa with chicken and vegetables in soy sauce is a delicate dish of Chinese cuisine that combines the lightness of glass noodles with the rich flavor of tender chicken meat. Funchosa absorbs the aroma of soy sauce, becoming elastic and flavorful, while the combination of sweet carrots and soft onions gives the dish a balance of tastes. The origins of the dish trace back to traditional Chinese gastronomy, where noodles symbolize longevity. Due to its lightness and versatility, funchosa with chicken is perfect for both everyday dinners and festive tables. This dish can be served on its own or complemented with fresh vegetables to enhance its freshness and nutrition. Spices and soy sauce make it even more appetizing, turning an ordinary dinner into an Eastern gastronomic journey.
1
Chop and fry the chicken.
- Chicken breast: 300 g
- Vegetable oil: 1 tablespoon
2
Finely chop the onion, grate the carrot. First fry the onion, then the carrot.
- Onion: 1 piece
- Carrot: 1 piece
3
Pour boiling water over the funchose and let it sit for 10 minutes. Then drain the water and rinse under cold water.
- Funchoza: 500 g
4
Sauté the vermicelli in soy sauce. At the end, add chicken, carrot, and onion.
- Funchoza: 500 g
- Soy sauce: to taste
- Chicken breast: 300 g
- Carrot: 1 piece
- Onion: 1 piece
5
Stir, cover with a lid, and let it sit.
- Salt: to taste
- Freshly ground black pepper: to taste