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Baked Cubed Chicken Breast Fillet and Mie Noodles with Egg and Vegetables

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Fried chicken breast fillet:

  • 500 g Chicken breast fillet frozen
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Dark soy sauce
  • 2 tbsp Sake
  • 1 tbsp Corn starch
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 150 g Tempura flour
  • 200 ml Cold water
  • 400 ml Peanut oil

Mie noodles with egg and vegetables:

  • 200 g Mie noodles
  • 2 tbsp Sunflower oil
  • 2 piece Eggs
  • 2 big pinches Coarse sea salt from the mill
  • 2 tbsp Sunflower oil
  • 1 clove of garlic
  • 1 piece of ginger
  • 1 Red chilli pepper
  • 250 g Asparagus sections (rest of the asparagus meal yesterday!)
  • 150 g 2 carrots
  • 150 g 1/2 leek
  • 100 g 1 Onion
  • 100 g Brown mushrooms
  • 2 tbsp Peanut oil
  • 200 ml Water + remaining marinade
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Dark soy sauce

Serve:

  • Coriander for garnish
  • Sweet chili sauce

Instructions
 

Baked cubed chicken breast fillet:

  • Clean / strip the chicken breast fillet, dice it and add sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), sake (2 tbsp), cornstarch (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper the mill (4 big pinches) marinate for several hours (preferably overnight!). Mix the tempura flour (150 g) with cold water (200 ml) to a thick dough and let it rest for about 30 minutes. Put marinated chicken breast fillet cubes in a colander and drain well. Catch the marinade and mix with water (200 ml). Heat the peanut oil (400 ml) in the wok, place the marinated chicken breast fillet cubes in the tempura batter, remove it bit by bit, moistened well, slide into the hot peanut oil (400 ml), fry until golden brown, place on the wok drainage grid and drain well . Continue until all the cubes of meat are fried. Keep the fried chicken breast fillet cubes warm in the oven at 50 ° C until serving.

Mie noodles with egg and vegetables:

  • Cook the Mie noodles in hot water (not boiling) according to the instructions on the package for about 5 - 7 minutes, drain through a kitchen sieve, return to the hot pot, add sunflower oil (2 tbsp) and toss the noodles in it. This prevents the noodles from sticking together. Roughly whisk the two eggs, season with coarse sea salt from the mill (2 big pinches), bake a pancake in a pan with sunflower oil (2 tbsp), remove and tear into small pieces. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Cut the asparagus from the day before diagonally into pieces. Peel the carrots with the peeler, cut into pieces (approx. 7 cm), then cut into thin slices and finally into fine sticks. Clean and wash the leek, halve lengthways and cut into strips. Clean / brush the mushrooms, remove the stem, cut in half and cut into slices. Peel the onion, cut in half and cut / assemble into small wedges. Scoop peanut oil from the wok to about 2 tbsp. Heat the wok, add the vegetables (ginger cubes + garlic cloves cubes + chilli pepper cubes, asparagus, carrot sticks, leek strips, onion wedges and mushroom slices) and fry / stir-fry for 2 - 3 minutes. Pour in the marinade + water (approx. 200 ml) and add glutamate (1 teaspoon), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sweet soy sauce (1 teaspoon) and darker Season soy sauce (1 tbsp). Simmer everything with the lid on for about 5 minutes. Add the prepared Mie noodles and the egg pieces and fry / stir-fry.

Serve:

  • Serve the fried chicken breast fillet cubes and Mie noodles with egg and vegetables, garnished with coriander. Serve with sweet chili sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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