福州酒糟鸡焖面条Braised Noodles with Wine Residue

材料：100克寿面条，100克鸡肉，200毫升清水

醃料：1大匙红糟，1/2大匙生抽，2匙黄酒

调味料：1/2 大匙生抽，1/4小匙盐，1/2小匙糖，1/2匙老抽

做法：

1. 面条先用沸水烫熟至软，捞起用冷水冲洗一下，沥干备用。
   


2. 鸡肉切片，加入醃料拌均，醃制1小时。
   


3. 锅里烧热2大匙麻油炒香姜片，加入鸡肉拌炒一会，注入清水和调味料煮沸。
   


4. 加入面条拌炒均匀后加盖以大火焖煮4分钟，盛碟即可食用。
   

Ingredients: 100 dried egg noodles, 100 chicken fillet, 200 ml water.

Marinade: 1 tablespoon red grain wine residue, 2 tablespoon glutinous rice wine, ½ tablespoon light soy sauce.

Seasoning: ½ tablespoon light soy sauce, ¼ teaspoon salt, ½ teaspoon sugar,1/2 teaspoon dark soy sauce.

Method :

1. Cook the dried noodles into boiling water until soft. Remove, rinse under cool water, drain well, and keep aside.
   


2. Cut the chicken fillet into slices, season with the marinade, mix well. Marinate for 1 hour.
   


3. Heat Up 2 tablespoon sesame oil in the preheated wok to fragrant the ginger slices, add in chicken slices, stir-fry for a while. Pour in water and seasoning, Bring to boil.
   


4. Blend in cooked noodles. Stir well. Covered and simmer over high heat for about 4 minutes. Dish up and serve hot.