Udon with chicken "Five spices"
4 servings
30 minutes
Chicken Udon with 'Five Spices' is an exquisite blend of Chinese traditions and harmonious flavors. This dish embodies the umami philosophy: a rich miso-based broth, tender chicken breast infused with the aroma of the famous 'Five Spices' blend, and silky udon noodles that absorb depth of flavor. Vegetables and fried tofu add textural variety, while sesame oil and soy sauce complete the picture. The dish perfectly warms on a cool day, highlighting the depth of Eastern cuisine flavors. It is served hot, garnished with sprouts and fresh green onions, creating a true gastronomic masterpiece. The history of this dish roots back to Chinese culinary traditions where balance of flavors and aromas is key to perfection.
1
Make broth from one chicken breast. About 1 breast for 2 liters of water. When the water boils, skim off the foam and add half of the sliced ginger with skin, crushed 3 garlic cloves, and the white part of green onion. Cook for about an hour.
- Chicken breast: 2 pieces
- Fresh ginger: 50 g
- Garlic: 6 cloves
- Green onions: 1 bunch
2
Strain the broth and set aside the cooked chicken breast for other recipes.
3
Add miso paste to the broth and bring to a boil. Keep warm.
- Dark miso paste: 2 tablespoons
4
Sprinkle the second chicken breast with skin with the 'Five Spices' mix and fry in peanut oil over high heat until golden brown on both sides.
- Chicken breast: 2 pieces
- Chinese Five Spice: 1 tablespoon
- Peanut butter: 2 tablespoons
5
Preheat the oven to 200 degrees and place the fried chicken breast for 20 minutes. Flip it after 10 minutes.
6
Remove the breast and cool it until it can be sliced. Cut into slices with the skin.
7
Boil the udon according to the instructions on the package. Drain the water and rinse the udon with cold water to prevent sticking.
- Udon noodles: 200 g
8
Cut the soft tofu into cubes.
- Soft tofu: 50 g
9
Heat the wok, add vegetable oil, and fry the tofu for about 5 minutes, stirring constantly, until golden brown.
- Vegetable oil: 2 tablespoons
10
Add the remaining finely chopped ginger and garlic and sauté, stirring, for about 30 seconds.
- Fresh ginger: 50 g
- Garlic: 6 cloves
11
Add the prepared chopped vegetables: leek - in rings, divide pak choi into leaves and cut in half, and julienne the carrot and pepper.
- Leek: 1 piece
- Mini Pak Choi Salad: 3 pieces
- Fresh red pepper: 0.5 piece
- Carrot: 0.5 piece
12
Fry for about 3 minutes, stirring constantly.
13
Add the prepared sauce made of sesame oil, light soy sauce, and sugar to the vegetables.
- Sesame oil: 2 tablespoons
- Light soy sauce: 1 teaspoon
- Sugar: 0.5 teaspoon
14
Fry for about 30 seconds.
15
Put a mixture of sautéed vegetables, udon, and pour miso broth into each bowl.
- Dark miso paste: 2 tablespoons
16
Place pieces of chicken on top and sprinkle with sprouts.
- Chicken breast: 2 pieces
- Bean sprouts: 1 glass
17
Garnish with finely chopped green onions and serve.
- Green onions: 1 bunch