Cantonese-Style Soy Chicken with Noodles
Cantonese-Style Soy Chicken with Noodles

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cantonese-style soy chicken with noodles. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cantonese-Style Soy Chicken with Noodles is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Cantonese-Style Soy Chicken with Noodles is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook cantonese-style soy chicken with noodles using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese-Style Soy Chicken with Noodles:
  1. Prepare 350 g Chicken Meat (with skin, boneless)
  2. Prepare as needed Sesame Oil (for glazing)
  3. Prepare 300 g Yellow Noodles (blanched, cooled and ready to use)
  4. Take 200 g Kai Lan (stem removed, blanched, ready to serve)
  5. Prepare 2 pc Fresh Red Chillies (slice thinly, garnish)
  6. Prepare 20 g Spring Onions (green part, slice thinly, garnish)
  7. Make ready 1 pc Japanese Cucumber (slice thinly)
  8. Make ready Marinate (rub the chicken with these);
  9. Take 4 Tbsp Sugar/Rock Sugar
  10. Get 40 g Ginger (minced)
  11. Make ready 20 g Spring Onions (white part, minced)
  12. Get Stewing Liquid (mix well in a pot);
  13. Make ready 1/2 cup Light Soy Sauce
  14. Make ready 1/2 cup Dark Soy Sauce
  15. Take 2 Tbsp Rice Vinegar (unnecesary really)
  16. Prepare 20 g Spring Onions (green part, rough chop)
  17. Make ready 1 stick Cinnamon
  18. Prepare 2 pc Bay Leaves
  19. Take 3 pc Star Anise
  20. Make ready 4 pc Cloves
Instructions to make Cantonese-Style Soy Chicken with Noodles:
  1. SCORE; if you are using chicken breast, score the underside of the chicken and poke a few holes through the middle of the thickest part. This will help the marination and ensure an even cooking.
  2. MARINADE; Rub the chicken with Ginger, Spring Onion (white part) and Sugar. In a pot mix together the Stewing Liquid and add the chicken skin-side up. Let it sit in room temperature for 30-45 minutes.
  3. POACHING; after 45 minutes, start cooking the pot by heating it up to a simmer or a gentle boil (not rolling boil). Cover with a lid and let the chicken cook for 8-10 minutes. After that, flip the chicken skin-side down and cook for 1-2 minutes.
  4. REST - after that, remove the chicken from the pot and let it rest for 10 minutes. Brush the chicken with Sesame Oil before cutting it into serving size.
  5. BOIL THE STEW; continue to cook the Stewing Liquid on a rolling boil for 5-10 minutes. The Stewing Liquid can be used as a sauce for the Noodles and Kai Lan
  6. SERVE; cut the chicken into serving pieces and serve on a plate. In a bowl, mix in 150g of Noodles and 2 to 3 Tbsp of the Stewing Liquid. Place it next to the chicken and garnish with sliced Red Chillies and Spring Onions (green part). Place the Kai Lan onto the plate and drizzle the Stewing Liquid on top. Serve the sliced cucumbers next to it.

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