in

Colorful Noodles with Fried Chicken À La Hong Kong

Spread the love

Colorful Noodles with Fried Chicken À La Hong Kong

The perfect colorful noodles with fried chicken à la hong kong recipe with a picture and simple step-by-step instructions.

For the marinade:

  • 120 g Egg noodles, dried, approx. 5 mm wide
  • 1,5 liter Frying oil, fresh
  • 1 tbsp Soy Sauce, Wan Ja Shan
  • 1 tbsp Spring roll sauce, China

For the vegetables:

  • 2 medium sized Cloves of garlic, fresh
  • 4 small Onions, red
  • 1 smaller Chilli, green, fresh or frozen
  • 1 Hot peppers, red, long, medium hot
  • 60 g Zucchini
  • 40 g Runner beans, green
  • 5 g Ginger
  • 50 g Shimeji mushrooms, white-capped
  • 2 tbsp Sunflower oil

For the sauce:

  • 100 g Tomato juice
  • 2 tbsp Rice wine vinegar, clear, mild
  • 2 tbsp Rice wine vinegar, black
  • 1 tbsp Lemon juice, fresh
  • 2 tbsp Sugar, whiter, finer
  • 3 g Chicken broth, granulated
  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)

For the dough:

  • 40 g Tapioca flour
  • 40 g Wheat flour
  • 40 g Coconut water, ice cold
  • 1 Egg, size S, cold
  • 1 pinch Chicken broth, granulated

To garnish:

  • Frisée salad
  • 2 medium sized Tomatoes
  • Flowers and leaves
  1. Wash the fresh chicken breast well, dry it and freeze it lightly in the freezer. Let frozen goods thaw. Cut across the grain into approx. 5mm thick slices and cut them in half lengthways and crossways. Mix the ingredients for the marinade and marinate the chicken in it for 30 minutes at room temperature.
  2. In the meantime, clean the vegetables, peel them and cut them into bite-sized pieces. Leave the grains with the pepperoni and chilli. Finely grate the ginger. Mix the ingredients for the sauce and dough homogeneously and place in the refrigerator.
  3. Heat the deep-frying oil to 190 degrees and pull the pieces of meat individually through the dough and let them slide into the deep-frying oil. Caution: danger of splashing! Fry until light brown and drain with a slotted spoon from the oil on kitchen paper and keep warm. Heat the sunflower oil in a wok, add the garlic and onions and stir-fry until the onions are translucent. Add the remaining ingredients for the vegetables and stir-fry for 3 minutes.
  4. Mix up the sauce briefly and use it to deglaze the vegetables. Reduce the heat and simmer for 3 minutes with the lid on.
  5. 2 Line the serving bowls with washed frisée leaves and cover with tomato slices. Mix the pieces of meat with the vegetables, distribute on the serving plates, serve immediately as a side dish and enjoy.
Dinner
European
colorful noodles with fried chicken à la hong kong

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pirate Pizza Blackbeard

Chayote Soup with Blossom Rice