Ingredients
- 1 Packet Obento Udon
- 2 Dried shiitake mushrooms
- 1 Chicken egg
- 1 Chicken breast fillet/thigh
- Red shallot (1-2 crushed whole)
- Garlic (1-2 crushed whole, 1 puréed)
- Ginger purée
- Scallions (chopped)
- Lee Kum Kee Premium Soy Sauce
- Lee Kum Kee Premium Oyster Sauce
- Salt
- Sugar
- Pepper
- Peanut oil
- Chinese cooking wine
- 3-4 cups Chicken broth (recommended)/boiled water
Method
- Quick rinse dried shiitake mushrooms and pre-soak them in cold water or chicken broth for about 1 hour or until soften to rehydrate. Save the water or broth.
- Remove mushroom stem and cut to desired shape or leave whole.
- Heat up a wok or saucepan with peanut oil.
- Sauté mushrooms with crushed whole red shallots, crushed whole garlic, Chinese cooking wine and sugar until fragrant.
- Pour mushroom water or broth from step 1 to simmer mushrooms on medium heat for 10-15 minutes or until fully saturated. (Add more water or broth as required)
- Set sautéed mushrooms aside and save any residual sauce for udon soup base.
- Boil egg from cold water to desired texture (6-7 minutes for soft-boiled) and set aside.
- Sear sliced chicken breast or thigh with peanut oil and Chinese cooking wine on high-heat in a saucepan. Season the chicken with salt, sugar, pepper, ginger and garlic purée and Lee Kum Kee Premium Soy Sauce.
- Pour hot boiled water or chicken broth and any residual mushroom sauce to seared chicken.
- Cook chicken with Obento Udon and sautéed shiitake mushrooms for 3 minutes. Season the udon soup with 1 tablespoon of Lee Kum Kee Premium Oyster Sauce.
- Assemble udon with boiled egg and garnish with chopped scallions or desired condiments.
Product used in recipe
- Obento - Udon Noodles
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Premium Oyster Sauce
