Chicken Udon Soup (鸡肉乌冬面)

2 standard portions

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Ingredients

• 1 tablespoon peanut oil ((or vegetable oil))
• 1 lb boneless skinless chicken thigh ((or breast))
• 3 tablespoons Japanese sake ((or 2 tablespoons dry sherry))
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 4 cups chicken broth ((or vegetable broth))
• 1/2 lb brown mushrooms (, sliced (or 8 fresh shiitake mushrooms))
• 3 green onions (, sliced, green and white parts separated)
• 1 tablespoon ginger (, minced)
• 4 cups napa cabbage (, chopped)
• 2 packs udon noodles (total 17-oz / 500 g)

Method

1. Add the oil into the Vermicular Musui–Kamado (or a 4-quart dutch oven). Turn to medium heat setting. Let it heat up until it shows “Grill OK”.
2. Mix the sauce in a small bowl while heating up the pot.
3. Add the chicken thighs into the pot without overlapping. Sear until the bottom turns golden brown, 2 to 3 minutes. Flip and sear the other side.
4. Once both sides of the chicken are seared, pour the sauce into the pot. Turn to low heat. Cover and let it cook until the chicken thighs are cooked through, 5 minutes or so. Once done, transfer the chicken to a big plate.
5. Add the broth, mushrooms, white part of the green onion, and ginger. Turn the heat setting to medium. Cover and cook until the mushrooms are cooked through, about 10 minutes.
6. Add the white part of the napa cabbage and cover again. Cook for 3 minutes.
7. Add the noodles, the green part of the cabbage, and the green part of the green onions. Cook until the noodles heat up and the cabbage turns tender, about 2 minutes. Turn off the heat.
8. Slice the cooked chicken and place it on top of the noodles.
9. Serve hot as a main dish.