1/2 tsp (adjust according to the chicken paitan broth used)
White pepper (powder)
Pinch
Soy sauce
1/2 tsp
Chinese noodles
2 servings
[Chicken chashu]
(easy-to-prepare amount)
Chicken thigh
1 (approx. 300 g)
Chicken breast
1 (approx. 300 g)
Salt
1/2 tsp
Cooking twine
As needed
Soy sauce
1 Tbsp
Tianmian sauce
1 Tbsp
Sugar
1/2 Tbsp
Green onion (chopped)
As needed
Curly lettuce (cut into thin strips)
As needed
Lemon slices
2
S&B Prepared Spicy Citrus Paste (Yuzu-kosho)
As needed
Directions
[Chicken chashu] Rub salt into the chicken. Place the chicken thigh the skin-side down. Place the chicken breast the skin side down, layering it on top of the chicken thigh. Roll the chicken tightly from the longer side and tie it with the cooking twine, shaping it into a cylinder. Marinate the chicken in a mixture of soy sauce, Tianmian sauce, and sugar overnight. Bake the chicken in an oven at 160ºC for 35 minutes, until cooked through. When the chicken has cooled completely, remove the cooking twine and cut it into slices.
Put chicken paitan broth and sake in a pan and bring to a boil. Add salt, white pepper, and soy sauce to season.
Boil the noodles and drain thoroughly.
Place the hot soup in a bowl, then add the noodles. Top the noodles with the chicken chashu, curly lettuce, green onion, and a lemon slice. Place some S&B Prepared Spicy Citrus Paste (Yuzu-kosho) on the lemon slice. Dissolve the paste into the soup as desired to enjoy its refreshing aroma fragrance and pungent flavor.
[Note]
If cooking twine is unavailable, you can use skewers instead. Stick skewers through the chicken in multiple places to keep the rolled chicken from unfolding.
Make chicken chashu in an easy-to-prepare quantity. Whatever is left over can be used in salads and rice bowls.
