Shinseki Chilli-don

Ingredients

• 100g Thinly Sliced Chicken Breast
• 200g Udon Noodles
• 2 tsp Salt
• 1 tsp Pepper
• 1 tsp Sake
• 1 Tbsp Egg White (Keep the yolk)
• 1 Leek (White Part)
• 1 Tbsp Potato Starch (+2 Tbsp Water)
• 1 Tbsp Potato Starch (for coating the chicken)
• 2 tsp Sugar
• 100ml Chicken Stock
• 2 Tbsp Tomato Ketchup
• 2 tsp Chilli Bean Paste
• 2 Cloves Chopped Garlic
• 1 Tbsp Chopped Ginger
• 1 Tbsp Vegetable Oil
• 1 Egg Yolk
• 1 Spring onion

Method

1. Dice the ginger.
2. Dice the garlic cloves.
3. Quarter the leek by slicing vertically down the stem. Cut the leek into thin slices.
4. Cut the chicken into thin slices (or use thinly sliced chicken breast).
5. Season the chicken with salt and pepper. Add the egg white to the chicken. Mix well.
6. Add 1 Tbsp potato starch. Mix well.
7. Add 1/2 Tbsp vegetable oil to your pan.
8. Set your pan to medium heat. Once it is heated, add the chicken.
9. Separate the pieces. Rotate the chicken and fry until nicely browned.
10. Remove the chicken from the pan.
11. Add 1/2 Tbsp vegetable oil to your pan. Put it to medium heat.
12. Add the diced ginger, garlic, 2 Tbsp tomato ketchup, and 2 tsp chilli bean paste (adjust chilli bean paste to your liking).
13. Stirfry the ingredients until you can smell the strong aroma.
14. Lower the heat and continue stirring.
15. Add 100ml chicken stock and sake to the pan.
16. Add the sugar and salt. Bring the mixture to a boil.
17. Add the chicken and the leek to the pan.
18. Slowly add in the diluted potato starch mixture (1 Tbsp potato starch, 2 Tbsp water). Start with 2 tsp of the mixture and add more to thicken the sauce to your liking.
19. Once done, remove the pan from the heat.
20. Boil water, add 200g udon noodles. Boil for ~3 minutes.
21. Once done, drain the water.
22. Add the noodles to a bowl and top with your chicken and sauce.
23. Garnish with thinly sliced spring onion (green part).
24. Lightly fry the egg yolk. Place on top.

Product used in recipe

• Obento - Udon Noodles
• Lee Kum Kee - Chilli Bean Sauce