Funchoza, common in Asian countries, is becoming more and more popular among our compatriots. These clear noodles made from starch derived from mung beans are useful, and are increasingly chosen by people who take care of their health and control their weight. In addition, the neutral taste allows you to combine it with everything you want: with mushrooms, meat, vegetables. Many people like funchoza with chicken, which can also be prepared according to a variety of recipes. The main thing is to know the peculiarities of cooking this still not very well-known product in our country.
Cooking Features
It is not difficult to buy dry funchoza today: it is sold in all supermarkets and simply large grocery stores, and even residents of localities, if necessary, can order this product online. However, becoming the owner of the packaging of transparent noodles, not everyone knows what to do with it next. Features of the preparation of this product are well known to residents of Asian countries, and they do not make a secret of this.
- As a rule, it is necessary to boil the cooking of one or another dish. At the same time, it is important that it remains sufficiently elastic, crunchy, but not hard and dry. In fact, boiling funchoza is as easy as spaghetti. To do this, boil water, dip noodles into it and boil for 3-5 minutes, then rinse.
- If you purchased noodles in hanks, they must be tied together with a thread, which is removed after cooking the noodles, before being submerged in water, after which the ball is cut into several pieces.
- They do not boil very thin funchoz, but only pour hot, freshly boiled water for 4-5 minutes.
- To prevent the noodles from sticking together, add vegetable oil in water in the amount of a tablespoon per liter of water.
- If you are going to use soy sauce to prepare a dish of funchozy, you do not need to salt the water in which it is boiled. Otherwise, water is salted to taste, as when cooking pasta.
- For cooking funchoses, it is better to use a large saucepan, since water is required a lot.
Additionally, you can advise carefully read the information on the composition of the product indicated on the packaging. The fact is that some producers, wanting to save money, make funchoza not from mung beans, but from corn starch, and such noodles will be much less useful.
Funchoza with chicken and vegetables
Composition:
- funchoz - 0, 2 kg;
- Bulgarian pepper - 0, 4 kg;
- chicken - 0, 3 kg;
- garlic - 3 cloves;
- cucumbers - 0, 3 kg;
- carrots - 150 g;
- soy sauce - 60 ml;
- olive oil - 60 ml;
- chili - to taste.
Method of preparation:
- Boil the chicken until cooked, separate the meat from the bones (you can boil the fillets already). Boiled chicken meat will need 300 g - the amount indicated in the recipe is indicated. Cut chicken meat into small cubes.
- Peel the carrots and grate them on the grate, best of all for making Korean salads.
- Wash cucumbers thoroughly and cut them into thin strips.
- Wash the Bulgarian pepper, cut the stalks, remove the seeds. The pulp cut into strips, like the rest of the vegetables.
- Boil water and dip funchose into it. If it is thin, turn off the heat, if large - boil it in boiling water. After 5 minutes, fold the funchose into a colander and mix with the chopped vegetables.
- Add the chicken pieces, mix.
- Crush garlic with a special press.
- Chili pepper pod very finely chop with a knife. If you are not too keen on spicy dishes, use only half of the pod, but it is undesirable to completely abandon pepper.
- Pour garlic and pepper with olive oil and soy sauce, mix thoroughly.
- Fill the dish with the mixture.
Serve the dish prepared according to this recipe cold. To make funchoza, vegetables and chicken soaked with dressing, it is recommended to hold the snack in the refrigerator for 2-3 hours before serving.
Funchoza with chicken and mushrooms
Composition:
- funchoz - 100 g;
- Bulgarian pepper - 0, 4 kg;
- chicken fillet - 0, 2 kg;
- onions - 100 g;
- carrots - 0, 3 kg;
- fresh mushrooms - 0, 2 kg;
- soy sauce - 60 ml;
- olive oil - 60 ml.
Method of preparation:
- Boil chicken fillet in lightly salted water, cut into small pieces.
- Peel the onion, cut it into thin quarters of rings.
- Wash Bulgarian pepper, cut off the stem. After removing the seeds, cut the flesh lengthwise into 6 parts and chop each part into thin strips.
- Peel and chop the carrots on a grater specially made for the preparation of Korean salads.
- Cut the mushrooms into small cubes or thin plates.
- Heat vegetable oil in a pan, put onions and mushrooms in it. Fry them until the liquid evolved from the mushrooms evaporates.
- Add the chicken, fry it with the mushrooms for 5 minutes.
- Enter the remaining vegetables and simmer them for 10-15 minutes until they are soft.
- Boil the water and fill it with funchoza for 5-10 minutes, depending on its size. Remove from water and rinse with cool water.
- Mix the funchoza with the contents of the pan, season with soy sauce.
After cooling the snack for 1, 5-2 hours, it can be served at the table.
Funchoza with chicken, mushrooms, vegetables and teriyaki sauce
Composition:
- funchoz - 0, 2 kg;
- chicken breast - 0, 5 kg;
- fresh champignons - 0, 4 kg;
- Bulgarian pepper - 0, 25 kg;
- onions - 100 g;
- cherry tomatoes - 0, 2 kg;
- garlic - 3-4 cloves;
- salt, pepper, sesame - to taste;
- vegetable oil - as required;
- teriyaki sauce - 60-75 ml.
Method of preparation:
- Chicken breast rinse, pat dry. Separate the meat from the bones, remove the skin. Cut the fillet into oblong pieces, not too large.
- Wash Bulgarian pepper, remove the stem and seeds. Cut into quarters rings.
- Free the onion from the husk and cut it into thin half rings.
- Wash tomatoes and cut lengthwise into 4 pieces each.
- Wash, dry and cut the champignons into thin plates.
- Boil the funchoson according to the package instructions, since the heat treatment time depends on the thickness of the noodles. Rinse and temporarily set aside.
- In a frying pan (you can use an Asian wok, or you can use an ordinary deep frying pan) heat the oil, put the mushrooms in it. Over medium heat, without covering the pan with a lid, fry the mushrooms for 5 minutes.
- Add the onion and fry the mushrooms together with it for another 5 minutes.
- Put the chicken to the mushrooms and continue frying, stirring for another 5 minutes.
- Add the vegetables, salt and pepper the dish to taste. Turn down the heat. Extinguish 10 minutes.
- Put the mushrooms, chicken and vegetables funchozu in the pan. Squeeze the garlic on it. Sprinkle with sesame seeds. Continue cooking for another 5 minutes, after which it remains to add teriyaki sauce, stir.
A dish prepared according to this recipe is served hot. However, it does not happen much trouble, if you offer it to guests and cold - it will still be delicious.
Chicken funchoza is usually prepared with the addition of various vegetables. Preference is given to bell pepper, onions, carrots. Mushrooms can be another addition. Depending on the recipe chosen, the dish is served cold or hot. If the dish is intended to serve cold, it is desirable to insist in the refrigerator for about two hours, then all the components have time to soak in the sauce.
