Da Pan Ji Chicken, noodles
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Chicken maryland fillet, skin on
Da pan ji sauce
Dutch cream potato
Spring onion (use ⅓ of supplied
PANTRY STAPLES: Cooking oil
YOU’LL NEED: Knife, chopping board, sieve or colander, frying pan, saucepan
ALLERGENS: Onion, garlic, soy, wheat, gluten
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
1. Prepare the produce: Wash the vegetables. Dice the chicken into approximately 2cm pieces. Peel and roughly chop the potatoes. Roughly chop the capsicums. Thinly slice the spring onions on the diagonal.
2. Cook the chicken: Heat a splash of oil in a frying pan over medium high heat. Add the chicken. Cook for 2 minutes or until lightly coloured. Reduce heat to low, add the potatoes and the sauce. Cook, covered, for 10 minutes or until the chicken and potatoes are almost cooked. Add the capsicums and cook for a further 2 minutes. Add more water if the sauce evaporates during cooking.
3. Cook the noodles: Meanwhile, bring a medium saucepan of water to the boil. Put the noodles in the boiling water. Boil for 2 minutes or until cooked. When cooked, strain the noodles through a sieve.
4. To serve: Divide the noodles and da pan ji chicken between serving plates. Top with the spring onions.