Fukinoto and spring vegetable pasta

Chop the fried chicken in roughly and add it to deep frying oil heated to 160°C. Once the surface is slightly colored, you can remove it. Spread it on paper and drain the oil and sprinkle it with salt while it's hot. The recommended frying time is about 1 minute.

Cut off the roots of the asparagus and slice them vertically, cut the bacon into dice shapes, and the bamboo shoots into slurp.

Put a frying pan with olive oil over high heat and fry the chopped garlic and hawk claws. Once the aroma comes out, add bacon and bamboo shoots, and when the whole thing blends in, add Italian parsley, salt and white pepper and stir-fry again.

Boil the federini in hot water with 1% salt for 4 minutes and 20 seconds. In the middle, add 50cc of boiling juice to the frying pan in [3] and blend it in.

After about 20 seconds have passed since the federini was started boiling, add asparagus and peeled beans and boil them together. After 4 minutes and 20 seconds, drain the water and add to the pasta sauce.

Add olive oil, Italian parsley and white pepper to finish and mix in federini boiled soup as appropriate. Season with salt and remove from heat.

Serve in a bowl and sprinkle the fried fried rice balls. Sprinkle some Italian parsley and finish.