Fried Chicken & Celery with Pickled Plum (Umeboshi)

The noodle stock does a really good job to make this tasty!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 15 min

Ingredients

Chicken breast fillet 1
Celery 2
Carrot 1
Salt & pepper as required
Flour as required
Vegetable oil 1.5 tbsp
Chicken stock granules 1 tbsp
Pickled plum (umeboshi) with shiso herbs 1
Noodle stock (mentsuyu) 2 tbsp

Method

1
Here is the concentrated noodle stock I used, it's from Mizkan, it's very useful.
2
Cut the chicken into bitesize pieces and season with salt & pepper. Keep aside for 10 minutes.
3
Dredge with flour and fry in a frying pan with the oil on medium heat.
4
When cooked, remove to a plate. In the same pan, add the finely sliced carrot and celery and fry. Sprinkle salt & pepper to taste.
5
Just before the vegetables become soft, return the chicken to the pan. Add the chicken stock granules and the noodle stock and reduce.
6
Turn the heat off and add the finely chopped pickled plum with shiso herbs and mix well and evenly before serving.

Tips & Note

The more sour pickled plum works better than the sweeter one. Take time to mix it into the dish evenly to avoid it being too sour in parts.

Fried Chicken & Celery with Pickled Plum (Umeboshi)

The noodle stock does a really good job to make this tasty!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 10 min

Cook: 15 min

Ingredients

Chicken breast fillet 1
Celery 2
Carrot 1
Salt & pepper as required
Flour as required
Vegetable oil 1.5 tbsp
Chicken stock granules 1 tbsp
Pickled plum (umeboshi) with shiso herbs 1
Noodle stock (mentsuyu) 2 tbsp

Fried Chicken & Celery with Pickled Plum (Umeboshi)

Recipe ID :811 Posted on 23 JUN 2015

Serves 2

Prep 10min
Cook 15min
views 3,808
printed 129

saved 0

The noodle stock does a really good job to make this tasty!

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Ingredients

Print Ingredients Email Ingredients
1
2
1
as required
as required
1.5 tbsp
1 tbsp
1
2 tbsp

Method

Prep
10min
Cook
15min
1
Here is the concentrated noodle stock I used, it's from Mizkan, it's very useful.
2
Cut the chicken into bitesize pieces and season with salt & pepper. Keep aside for 10 minutes.
3
Dredge with flour and fry in a frying pan with the oil on medium heat.
4
When cooked, remove to a plate. In the same pan, add the finely sliced carrot and celery and fry. Sprinkle salt & pepper to taste.
5
Just before the vegetables become soft, return the chicken to the pan. Add the chicken stock granules and the noodle stock and reduce.
6
Turn the heat off and add the finely chopped pickled plum with shiso herbs and mix well and evenly before serving.

Tips & Note

The more sour pickled plum works better than the sweeter one. Take time to mix it into the dish evenly to avoid it being too sour in parts.

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Tobuchan
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