Teriyaki Chicken Noodles

Second post in a day! I'm alone at home, that's why. No baby to disturb me wahahaha. Haven't done as much houswork as I thought I would, I wish I could clean the fan, vacuum the floor, iron next week's clothes, but all that is pretty much impossible within a couple of hours.

Anyway! I wanted to blog about lunch! I had no idea what to cook, but I know I wanted something soupy. So I boiled angel hair pasta (mee sua would have been my first choice but I'm out of that) and decided to marinate chicken first. Teriyaki chicken with pasta soup. With very few basic ingredients! Perfect for a kitchen that doesn't have much ingredients stocked up.

I have now mastered the art of cooking for one, my estimations have improved. Sliced thin strips of the chicken breast that I always use for Junior's porridge, and got started on lunch preparations.

Chicken Teriyaki (for 1)

1 portion of chicken, sliced thinly
2 tbsp light soy sauce
1 tbsp sugar
2 crushed & chopped cloves of garlic

Mix all ingredients together, marinating the chicken. You could use honey, but my honey is unrecognisable, it became a thick solid so I had to resort to using normal sugar. I marinated these at the beginning, and cooked it last, giving the marinade time to coat the chicken. I had no idea these simple and few ingredients can result in a yummy dish!

For the soup, I reused the pot that boiled the angel hair. Fried crushed & chopped garlic (1 clove, not too much unless you want to have a bitter broth), added water (1 portion of soup), a pinch of chicken stock cube and let it boil. Add in the vegetables (I used chye sim I think) and cook for a couple of minutes and pour into the bowl of angel hair.

Pan fry the teriyaki chicken until the edges are slightly charred or crispy. And we're ready to serve! Top the bowl with the hot and yummy chicken and eat immediately! I regret not making extras. Oh wells. The chicken wasn't dry at all! I am amazed. I just might do this again later for an early dinner heehee :)

Comments

Bubur Asyura

Finally made this! Have been wanting to do so cos this porridge has loads of nuts. Not exactly a healthy porridge though since there's coconut milk. I already have most of the ingredients and had the time, so why not! I realise there's different types of bubur Asyura but I settled for the one closest to us, the Johor version . There's a lottt of ingredients, so I'll list in order of which goes into the pot first. I also boiled the mutton a day earlier so I can collect and throw away the fat from the stock. Bubur Asyura Saute: 1 stalk lemongrass 1 cinnamon stick 1 star anise 3 cardamoms 5 cloves 2 big onions, sliced 1 inch ginger, sliced 3 garlic, sliced 10 cups water (half is mutton stock, half water) 1 cup rice, washed 300g mutton, already cooked and shredded 1 tbsp soto powder 1/3 cup dhal, soaked in water for 10 min 1/3 cup peanuts, washed 1 1/2 carrots, diced 1 can chickpeas, washed 1 can kacang pool, washed 1/2 can sweet corn, washed 1 small box coconut milk Heat o...

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...

Wake Up and Smell the Cake

Search This Blog