Very satisfying even with few ingredients! Two recipes for "hiyashi chuka" that will never get boring

Hello. I am Ayumi Nakaganji, a chef.

The season for chilled Chinese noodles has finally arrived this year! Even when it's hot and you don't have much of an appetite, it's surprisingly easy to eat.

When you think of cold Chinese noodles, you might think that you have to prepare a lot of different ingredients, but today we'll introduce you to two recipes that are delicious even with just a few ingredients. They use a simple homemade sauce and steamed chicken.

First up, try this! "Super moist steamed chicken" cooked at low temperature using a pot and plastic bag

This is a method you should definitely try! You'll get lightly flavored, moist steamed chicken in no time.

Image: Ayumi Chuganji

Ingredients (for 1 piece)
Chicken breast...1 piece (around 300g)
A Water・・・50ml
A salt・・・2g
A Sugar...3g

<How to make>

(1) Mix A together and dissolve, then place into a thick plastic bag (suitable for cooking with heat), add the skinless chicken breasts, remove the air, and tie the bag.

If the chicken has just been taken out of the refrigerator, leave it to sit for about 30 minutes until it comes to room temperature.

(2) Bring water to a boil in a pot with a thick lid (not included in the recipe, about 1.5 liters). Once it boils, turn off the heat, add (1), close the lid, and leave it for at least an hour until the water cools, then cook it slowly using the residual heat.

(3) Once it is done, store it with the juice.

This time, we used a 20cm Staub pot. The key is to cook the food slowly using residual heat in a pot that has good heat retention. A clay pot is also fine. If you use a clay pot, wrapping the pot in a towel after turning off the heat will increase heat retention.

If the breast meat is large, it will take longer to cook through, so try to use pieces of around 300g. Also, if you are making multiple pieces at once, do not put them in the same plastic bag, but in separate bags.

It's easy to make and can be used in many different ways! You can store it in the refrigerator for about 4 days.

1. "Cold Chinese Noodles with Coriander and Steamed Chicken" - a perfect Asian flavor for early summer

Have you gotten bored of making cold Chinese noodles with the same flavors and ingredients every day? That's where coriander, which is in season in early summer, comes in handy. Just add a generous amount to give it a slightly different Asian flavor.

No need to bother with shredding or slicing eggs!

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Chinese noodles...1 serving
Steamed chicken・・・50g
Cucumber・・・1/3
Tomato...1/4
Coriander...1 stalk
White onion・・・10cm
A Lemon juice... 1 tablespoon
A Black vinegar・・・1 tablespoon
A Sugar: 2 teaspoons to 1 tablespoon
A Soy sauce・・・1 tablespoon
A Water... 1 tablespoon
A Sesame oil・・・1/2 tablespoon
Black sesame seeds...appropriate amount
Chili oil (optional) - appropriate amount

<How to make>

(1) Roughly chop the coriander leaves and finely chop the stems. Thinly slice the white onions diagonally and soak in water along with the coriander leaves. Cut the cucumber in half lengthwise, remove the seeds with a spoon, then slice thinly. Thinly slice the tomato. Tear the steamed chicken into bite-sized pieces. Place A and the coriander stems in a container and mix.

(2) Boil water in a pot and cook the noodles according to the package instructions. Drain in a colander and rinse with cold water to remove the slime. Press the noodles against the colander with your hands to drain the water thoroughly.

(3) Place (2) in a bowl, top with drained coriander, white onions and other ingredients, drizzle with sauce and sprinkle with ground black sesame seeds.

2: A rich sauce made without sesame paste! "Cold Chinese Noodles with Sesame Sauce and Chicken"

Even if you don't have sesame paste, you can still make a delicious sesame sauce! Adding mayonnaise will increase the richness, making it thick and clingy to the noodles.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Chinese noodles...1 serving
Steamed chicken・・・50g
Cucumber・・・1/3
White onion・・・10cm
A Ginger (chopped)・・・1 tsp
A Ground sesame seeds・・・1.5 tbsp
A Vinegar...2 tablespoons
A Sugar・・・1 to 1.5 tablespoons
A Soy sauce・・・1.5 tbsp
A Mayonnaise・・・1/2 tablespoon
A. Sesame oil...1 teaspoon
A. Sichuan pepper powder (if available) - appropriate amount
Black sesame seeds (if available) - a little
Chili oil (optional) - appropriate amount

<How to make>

(1) Thinly slice the green onion diagonally and soak in water. Julienne the cucumber. Tear the steamed chicken into bite-sized pieces. Put A in a bowl large enough to hold the noodles and mix thoroughly.

(2) Boil water in a pot and cook the noodles according to the package instructions. Drain in a colander and rinse with cold water to remove the slime. Press the noodles against the colander with your hands to drain the water thoroughly.

(3) Add (2) to the bowl containing A, mix, and serve on a plate.

(4) Place steamed chicken, cucumber, and drained white onions on top.

Adding Sichuan pepper powder instantly gives it a more authentic flavor. If you have it, please try adding it. And be sure to drain the noodles well so the flavor doesn't get diluted! It's also recommended to pour the sesame sauce over chilled tofu.

These two dishes are easy to make with just steamed chicken. Please give them a try. (Text by Ayumi Nakaganji)
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