［Brunch 早午餐］日式鸡叉烧意粉 Japanese Wafu Spaghetti with Chicken Cha Siew

材料
A:去骨鸡腿肉1块（以适量日本酱油腌妥）、意大利面条170克（根据包装指示烫熟）、洋莞荽茸1克
A:1 pc deboned chicken whole leg (marinated with shoyu), 170g spaghetti (boil to al-dente)

B:橄榄油40毫升、大葱茸20克、蒜茸5克、辣椒干2克（切段）
B:40ml olive oil, 20g chopped onion, 5g chopped garlic, 2g dried chilli cube

C:味熷10克、鸡高汤150毫升
C:10g miso paste, 150 ml chicken stock

D:意大利面条170克（根据包装指示烫熟）、洋莞荽茸1克
D:170g spaghetti (boil to al-dente), 10ml Shoyu

调味料
盐和胡椒粉适量
salt and pepper to taste

装饰料
青葱丝、海苔丝、烤芝麻适量
2g shredded spring onion, 2g Kizami Nori, 1g roasted sesame seed

做法
1.用白绳把鸡肉扎紧，然后煎至金黄色。
1.Roll up chicken chop and tie with butcher string, pan fry till golden brown and cooked.

2.另外起锅，把材料B 炒至出味。（图1）
2.Meanwhile, heat up a frying pan, stir fry Ingredients B until flavoured.(pic 1)

3.加入味熷和鸡高汤，煮至滚。（图2-3）
3.Add in Miso paste and chicken stock, bring to boil.(pic 2-3)

4.再加入意大利面条及调味料，煮至满意程度即可盛入碟子里。（图4）
4.Add spaghetti and seasoning stir fry until perfection. Then place on a plate gently.(pic 4)

5.把鸡叉烧切片后放在意大利面条上。
5.Slice the chicken Cha Siew and place on top of spaghetti.

6.撒上装饰料即可享用。
6.Top with garnishing and ready to serve.
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