Salt (optional)For me the sauce has sufficient taste, so I don’t add additional salt. But if needed you can add some salt to taste.
Instructions
Peel and wash all vegetables under Main ingredients, then cut it to the size of your preferences (see picture how I cut it).
Soak the glass noodle in water and take it out after 20 minutes.
Prepare the sauce under the Sauce ingredients above and mix them well, see picture below for the result.
Use a large pan and heat it over high heat. Add cooking oil to cover the bottom. Pan fry the chicken until it’s turned light gold on the outside, which should take about 8 minutes over medium heat (4 minutes on each side).
Now you can either keep using your large pan or if your pan isn’t large enough, you can move to preferably a clay pot, but a small sized soup pan is also fine. Move the chicken to this pan is you are using a separate pan if not then you can add the veggies.
Pour the sauce in the pan and start heating the pan. Add 500-700ml water, the key here is that it should be able to cover the meat and veggies. Boil on medium heat for around 15 minutes.
In the meantime, prepare the onion and scallion. After the 15 minutes in the previous step, add the onion to the pan and mix it a bit, Continue cooking it for 7-10 minutes and if you are not using a non-stick pan, you have to stir so that you won’t burn the dish.
After 7-10 minutes from the previous step, you may add the glass noodles to the pan and continue to cook for 2 minutes over low heat. After 2 minutes, you can enjoy your meal with some rice!!