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Bowl con Noodles y Pollo Marinado con Vegetales Frescos (Porciones 6) Por: Óscar Pérez – Chef

Noodle Bowl with Marinated Chicken and Fresh Vegetables (Servings 6) By: Óscar Pérez – Chef

Bowl with Noodles and Marinated Chicken with Fresh Vegetables

INGREDIENTS

  • For the dressing
    • 1 teaspoon gari (pickled ginger) (ábrete sésamo: 310 5076332)
    • 2 tablespoons water
    • ¼ cup tahini (sesame seed paste)
    • 1/3 cup mirin (sweet Asian cooking wine)
    • 2 tablespoons oyster sauce
    • 2 teaspoons dark soy sauce

  • For the chicken
    • 700 grams chicken breast, boneless, skinless, and cut into 0.5 cm cubes
    • ¼ cup oyster sauce
    • 1 teaspoon freshly grated ginger
    • 1 teaspoon roasted garlic
    • 2 tablespoons sesame oil
    • Vegetable oil as needed for sautéing
    • Salt and pepper to taste

  • For the bowl
    • 1 ½ cups cooked noodles at room temperature, mixed with 1 teaspoon sesame oil
    • 3 cups carrots, peeled, cut into thin julienne strips, mixed with 1 tablespoon rice vinegar
    • 3 cups European cucumber, unpeeled, with seeds, cut into thin julienne strips
    • 2 cups avocado, sliced into wedges

  • To serve
    • 2 tablespoons gari (pickled ginger)
    • 2 tablespoons green onion, finely chopped
    • ¼ cup sprouts of your choice
    • 2 tablespoons togarashi
    • The RESERVED dressing

PREPARATION

For the dressing

Add the gari, tahini, mirin, water, oyster sauce, and soy sauce to a blender and blend until smooth. Then, remove from the blender and set aside.

For the chicken

In a bowl, add the chicken, oyster sauce, ginger, garlic, and sesame oil. Mix very well until uniform and let it marinate for 15 minutes.

In a non-stick skillet over high heat, add the vegetable oil and sear the chicken cubes in small batches for 2 to 3 minutes on each side, or until lightly browned and cooked through. Repeat this process until all the chicken is cooked.

For the bowl

In a small bowl or serving dish, divide the noodles, carrots, cucumber, avocado, and chicken into equal portions.

To serve

Top the bowl with equal portions of gari, togarashi, green onion, and sprouts.

Serve the dressing in separate containers so each person can add the amount they desire.

Bowl with Noodles and Marinated Chicken with Fresh Vegetables

Recipe by: Chef Óscar Pérez
Instagram: @oscarperezcocina


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