Saturday, September 19, 2020

Tori Baitan Udon

 Very simple, hearty and satisfying dish loved by my family😊

Source: HERE with my modification

What you need:

For the chicken balls:
300g minced chicken
5pcs oyster mushroom, minced
2stalks spring onion, chopped
1tsp salt
1tsp mushroom stock powder
4tbsp tapioca starch
4tbsp light soy sauce

For the soup:
4 cloves of garlic, peeled and bruised
1tbsp cooking oil
1.5L water
2tsp salt
1tsp chicken stock powder
1/2 tsp pepper
4tbsp tapioca starch diluted with a little water
carrot, peel and slice

udon, prepare as per the package instruction
chopped fried garlic
chopped spring onion

  • For the chicken balls, mix all ingredients and taste test by making one small ball and boil until cooked
  • Shape into balls and dip into a pot of hot boiling water. When all done, put the pot on the stove over low fire and boil until balls are floating. Dish out and transfer to a pot with icy cold water until cool. Balls can be frozen for future use
  • For the soup, heat a pot with cooking oil and sautee garlic until fragrant. Add in water, salt, pepper, chicken stock powder, and carrot. Bring to boil over medium low fire. Check the taste. When boiling, add in tapioca starch slurry until reaching the thickness preferred
  • Just before serving, place udon in a bowl, add chicken balls, pour soup over it. Sprinkle with fried garlic and spring onion. Serve hot

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...