Soy Sauce Chicken Noodle

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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Ingredients

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4chicken thighs (with drumstick)
100g chye sim (chinese mustard leaves)
400g Hong Kong style noodles
Pickle sliced green chillies
Braising sauce:
1bulb garlic
50g ginger
80g spring onions
1.5 litres water
½cup rice wine
½cup dark soy sauce
½cup light soy sauce
40g rock sugar
1tsp five spice powder
2cinnamon sticks
2star anise
Per portion noodle
100g Hong Kong style noodles
25g chye sim (chinese mustard leaves)
1tsp sesame oil
4tbsp braising sauce

Directions

1.

Cut 1 bulb garlic into half and set aside
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2.

Cut 50g ginger into slices, and spring onions into 3 section, then set aside
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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
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4.

Bring to boil, add in 4 chicken thighs (with drumstick)
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5.

Cover and let it simmer for 45 minutes
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6.

Remove chicken thighs from sauce and set aside
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7.

Transfer 2 cups of braising sauce in a bowl
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8.

Blanch 25g chye sim (chinese mustard leaves) for per portion of noodle for 1 minutes, drain and set aside
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9.

Add 100g Hong Kong style noodles to boiling water and cook for 30 to 45 seconds
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10.

Drain and soak in cold water to 10 seconds and return to boiling water for a quick dip
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11.

Drain and transfer to serving plate
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12.

Add 1 tsp sesame oil and 4 tbsp braising sauce to noodles, mix well and add blanched chye sim
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13.

Chop chicken thighs into serving portions and add to noodle
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14.

Serve noodle with pickled green chillies
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