Lemon Chicken Marinade Somen
This recipe makes the acidity of the lemon mild.
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- How to cook
-
- Grate the garlic.
- Cut the chicken leg meat at an angle into bite-size pieces. Season with garlic, salt, pepper, and white wine. Rub the chicken well and allow time for the seasoning to soak in.
- Place all of the (A) seasonings into an ovenware bowl. Heat in a microwave oven for 90 seconds.
- Add ginger juice, lemon juice, and olive oil into the bowl (Step 3) and stir well to make a marinade.
- Place the chicken (Step 2) into an ovenware dish, wrap in plastic and microwave for 4 minutes. Soak in the marinade (Step 4).
- Cut the onion lengthwise into thin slices.
- Remove the seeds from the red and yellow bell peppers and cut into thin strips.
- Remove the calyxes of the cherry tomatoes and cut them into halves.
- Tear the endive (or lettuce) into bite-size pieces.
- Add the onion (Step 6), bell peppers (Step 7) and cherry tomatoes (Step 8) into the bowl (Step 5).
- Boil the Somen and place into a strainer. Transfer into cold water and rinse by rubbing with hands. Cool in iced water and drain.
- Add the Somen (Step 11) and the leaf buds (hand-torn into small pieces) to the bowl (Step 10) and toss to mix. Add the endive (Step 9) and toss lightly.
- Arrange in a dish and garnish with leaf buds.
- Ingredients / for 4 servings
-
- 4 bundles of Ibonoito Somen
- 230g chicken leg meat
- Salt
- Pepper
- 2 tablespoons white wine
- 1 clove garlic
- 1 onion
- 1/2 large red bell pepper
- 1/2 large yellow bell pepper
- 6 cherry tomatoes
- 8 endive leaves (or lettuce)
- 20 leaf buds
- 50cc vinegar
- 2 teaspoons light soy sauce
- Salt and pepper
- 1 tablespoon ginger juice
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- Leaf buds to garnish
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for Ibonoito Somen
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