15 mins Taiwan Beer Chicken Ragout w/ Japanese Udon

15 min Taiwanese Beer Chicken Ragout

The thought of whipping up a simple meal for 2 would just throw off most people today.
Here's a simple way to make a delicious hearty meal in 15 mins - Im not joking. The best thing is, its loaded with yummy vegies and meat with that delicious hint of beer.

This combination is by far anything but inflexible. Its a great way to clear out your fridge to get rid of that lonely carrot or abandoned celery stick. You could substitute the chicken for ground beef, pork or chicken and it'll taste just as great. Use Pasta instead or Udon and Mix in your favourite herbs as well.

Its all about experimenting and you'll be surprised at how delicious your creativity can get!

I love cooking with beer. Try substituting 1 1/2 cups of water for a can of light beer in your chicken stew and cook it long enough till the alcohol evaporates. What you're left with is subtle sweetness and slight acidity of the taste of beer. And impress your friends too :)



Taiwan Beer Chicken Ragout w/ Japanese Udon

Serves 2-4 pax
Ingredients
2 Small Carrots
1 Spring Onion
1 Medium Stick Celery
3 Cloves Garlic
4 Shitake Mushrooms
1 Red Chilli/1 chilli padi
Maldon Sea Salt
Freshly Ground Black Pepper
2 Packets Japanese Udon from NTUC
1 Can (330ml) Light Beer ( I used Taiwan Beer)
approx 400g of Chicken Marinated in Teriyaki Sauce ( or your own preferred marinade)
Fresh Basil, Mint


1. Cut all Vegetables, Garlic and Chilli in to large pieces and throw in them the Food processor. 
2. Pulse about 10-15 times till you get irregular smaller chunks
3. In a heated saucepan, Add 2 tblspns of Olive Oil, and pan fry the meat for about 1-2 mins.
4. In a Separate Pan, fry the "ragout" mixture till it softens and starts to brown slightly.
5. Add in the meat and continue to fry for about 1-2 mins.
6. Add 1 can of beer, and bring mixture to a boil on high heat.
7. Reduce heat to medium-low and simmer uncovered for 5-7 mins.
8. Concurrently, Simmer your Japanese Udon in Hot boiling water for no more than 20 seconds.
9. Drain the Udon, and spoon the ragout over the Udon.

Serve Immediately.