Ingredients (serve 4)
450 g chicken breast
400 g noodle
4 cloves garlic
salt and pepper
4 tsp sesame oil
1 green onion, chopped
2 tbsp soy sauce
yu choy
4 cups bean sprout
Nutritional information (per serving)
| PRO | FAT | CARB | ||
| chicken breast, 125 g | 30g | 2g | 0g | |
| bean sprout, 1 c | 11g | 0g | 3g | |
| wonton noodle, 100 g | 16g | 2g | 40g | |
| sesame oil, 1 tsp | 0g | 5g | 0g | |
| TOTAL (481 cals) | 57g | 9g | 43g |
Cooking instruction
1. Put chicken breast in water, heat until boiling, then turn heat down and simmer for 8 mins or so.
2. Remove chicken breast from water and dice into small pieces. Keep the chicken broth and put soy sauce, salt and pepper to taste.
3. Heat 2 tsp of sesame oil on frying pan, and fry garlic until it's brown. Stir fry the chicken breast with 2 tsp soy sauce, salt and pepper for 1 minute, and then put aside.
4. Put some salt in water, and boil noodle. On another sauce pan, boil water, and then put yu choy and bean sprout for 1 minute or so, and then set aside.
5. On a separate dish, put 1/2 tsp of sesame oil, 1 tsp of soy sauce, salt and pepper, and then take out the wonton noodle out of water and mix well. Put chicken breast mixture on top, and garnish with yu choy, bean sprout, fried shallot and green onion. Pour a cup of chicken broth on a bowl, and put green onion in broth.
Results
1st attempt:
Broth is tasteless as expected, but it didn't mix well with the noodle. Next time, I'll put a little bit of salt and pepper in the broth as well.
2nd attempt:
Chicken is a little bit dry, so I have to make sure it's not cooked for too long. We can also substitute the chicken breast with dark meat to make them juicier, but I'm trying to keep fat on the low side here. Everything else taste good. =)
2 comments:
the broth would most likely be tasteless if you use chicken only. add in some herb or seasoning or jut google on how to make a chicken broth. the dry chicken might be because it is the breast part. there is no fat to make it moist.
thanks for visiting. =D
yeah, i'm adding salt and pepper or soy sauce on the chicken broth now after the 2nd try.
I also cooked the noodle in water with salt now, since yu choy and the bean sprout can help mask the saltiness.
The next day, the chicken actually taste better, since the sesame oil has mixed better. Nothing I can do about the cut of meat right now, since I don't want to use dark meat. I'll just try to reduce cooking time to see if it's any better.
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