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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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In a large covered pot, cook chicken with ginger and salt in enough chicken stock to cover until tender. When chicken has cooled, debone and shred meat. Reserve chicken stock. In a skillet, heat oil and saute onion, garlic and ginger until lightly browned. Add noodles and enough reserved chicken stock to cover. Add chicken and soy sauce; simmer until noodles are tender. Optional: top with chopped or minced green onions. This recipe is slightly on the bland side; may want to add soy sauce, or more salt, ginger or some chicken bouillon to flavor.