Soy Sauce Chicken Noodle – 油鸡面

This may not be a Michelin Star recipe, but it sure is one heck of a dish! Soya sauce chicken is a classic Cantonese meat dish.Cooked in a soy sauce mixture, the taste of the braised chicken is oh so good.

Braise it to perfection and paired with your Hong Kong noodles tossed in the braising sauce. We used chicken thighs instead of the whole chicken so there’s no need to fight on who gets the drumsticks 😉 When paired with your pickled green chillies, this makes for a sumptuous noodly dish. Cook this for your family over the weekend and enjoy the taste!

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  • Servings:

  • Time: 1 hr

  • Skill: Easy


  1. 4 chicken thighs (with drumstick)

  2. 100g chye sim (chinese mustard leaves)

  3. 400g Hong Kong style noodles

  4. Pickle sliced green chillies

Braising sauce:

  1. 1 bulb garlic

  2. 50g ginger

  3. 80g spring onions

  4. 1.5 litres water

  5. ½ cup rice wine

  6. ½ cup dark soy sauce

  7. ½ cup light soy sauce

  8. 40g rock sugar

  9. 1 tsp five spice powder

  10. 2 cinnamon sticks

  11. 2 star anise

Per portion noodle:

  1. 100g Hong Kong style noodles

  2. 25g chye sim (chinese mustard leaves)

  3. 1 tsp sesame oil

  4. 4 tbsp braising sauce


  1. Cut 1 bulb garlic into half and set aside

  2. Cut 50g ginger into slices, and spring onions into 3 section, then set aside

  3. Add to pot 1.5 litres water, ½ cup rice wine, ½ cup dark soy sauce, ½ cup light soy sauce, garlic bulb, ginger slices, spring onions, 40g rock sugar, 1 tsp five spice powder, 2 cinnamon sticks and 2 star anise

  4. Bring to boil, add in 4 chicken thighs (with drumstick)

  5. Cover and let it simmer for 45 minutes

  6. Remove chicken thighs from sauce and set aside

  7. Transfer 2 cups of braising sauce in a bowl

  8. Blanch 25g chye sim (chinese mustard leaves) for per portion of noodle for 1 minutes, drain and set aside

  9. Add 100g Hong Kong style noodles to boiling water and cook for 30 to 45 seconds

  10. Drain and soak in cold water to 10 seconds and return to boiling water for a quick dip

  11. Drain and transfer to serving plate

  12. Add 1 tsp sesame oil and 4 tbsp braising sauce to noodles, mix well and add blanched chye sim

  13. Chop chicken thighs into serving portions and add to noodle

  14. Serve noodle with pickled green chillies