Hong Kong Scallion Oil Chicken Noodles
, Serves 1
Crispy-skinned chicken thigh over sesame noodles, topped with a sizzling ginger-scallion oil made from the chicken's own fat.
| 1 chicken thigh (150 g), deboned | Score chicken, season with white pepper | Pan-fry skin side down, 9-12 min | Plate noodles, sliced chicken & sauce |
| 1/2 tsp white pepper powder | |||
| 3 green onions, chopped | Pour hot chicken oil over scallion & ginger | ||
| 15 g ginger, minced | |||
| 1/2 tsp salt | |||
| 1 packet (100 g) Nissin Demae Ramen Sesame Noodles | Boil noodles 2 min under package time | Toss noodles with soy & sesame oil, 1 min | |
| 2 tsp dark soy sauce |
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