Chinese Black Vinegar Chicken Ramen Noodles

Ingredients

• Chinese Black Vinegar Chicken:
• 2 to 3 chicken thigh fillets
• 100ml Chinese Black Vinegar Chicken Ramen NoodlesChinese black vinegar
• 50ml rice vinegar
• 4 tbsp raw sugar
• 1.5 tbsp Lee Kum Kee Premium Dark Soy Sauce
• 1 shallot, roughly chopped
• Noodles and garnish:
• 180g Hakubaku organic ramen noodles
• 1tsp Lee Kum Kee Premium Dark Soy Sauce (if needed)
• 1tsp Lee Kum Kee Pure Sesame Oil (if needed)
• Shredded cucumber

Method

1. Trim the excess fat from the chicken thighs and discard. Pierce the skin all over with a fork, and season the chicken with salt and pepper.
2. Combine the Chinese black vinegar, rice vinegar, raw sugar, dark soy sauce, and shallot in a bowl to make the marinade.
3. Rub the chicken with the marinade in a large microwave-safe bowl. Cover with a lid.
4. Cook in the microwave at Power Level 6 for 7 minutes, then flip the chicken and cook for an additional 3 minutes at the same power level, until the meat is firm and cooked through. Cut the chicken into pieces.
5. Cook the ramen noodles according to the package instructions. Drain and rinse in cold water.
6. Separate the chicken from the Chinese black vinegar sauce and taste it. Add dark soy sauce and sesame oil if needed, then marinate the noodles.
7. Serve the noodles garnished with cucumber, Chinese black vinegar chicken, and sprinkle with the chicken Chinese black vinegar sauce.

Product used in recipe

• Lee Kum Kee - Sesame Oil
• Lee Kum Kee - Premium Dark Soy Sauce