Udon With Chicken And Scallions - (Tori Nanba Udon)

Cuisine: Chinese
Courses: Main Course
Serves: 4 people

Recipe Ingredients

8 cups		Dashi
2 teaspoons		Salt
3 tablespoons		Dark soy sauce
3 tablespoons		Light soy sauce
2 tablespoons		Sugar
2 tablespoons		Mirin
1 lb		Boneless skinless chicken breasts - cut bite-size
		(or boneless skinless chicken thighs)
6		Green onions - cut into 2" lengths,
		And halved lengthwise
6		Fresh shiitake mushroom caps - (to 8) - criss-crossed on top
		With a knife
1/4		Napa cabbage head - cut into 1" squares
1 lb		Fresh, refrigerated or frozen udon noodles

Recipe Instructions

In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.

Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A03 broadcast 11-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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