Recipe of Ultimate Cantonese-Style Soy Chicken with Noodles

Cantonese-Style Soy Chicken with Noodles.

Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, cantonese-style soy chicken with noodles. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Cantonese-Style Soy Chicken with Noodles is one of the most popular of current trending meals in the world. It is simple, it's quick, it tastes yummy. It is 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 recipe, we must prepare a few ingredients. You can have cantonese-style soy chicken with noodles using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cantonese-Style Soy Chicken with Noodles:

1. {Make ready 350 g of Chicken Meat (with skin, boneless).
2. {Prepare as needed of Sesame Oil (for glazing).
3. {Prepare 300 g of Yellow Noodles (blanched, cooled and ready to use).
4. {Get 200 g of Kai Lan (stem removed, blanched, ready to serve).
5. {Make ready 2 pc of Fresh Red Chillies (slice thinly, garnish).
6. {Take 20 g of Spring Onions (green part, slice thinly, garnish).
7. {Get 1 pc of Japanese Cucumber (slice thinly).
8. {Take of Marinate (rub the chicken with these);.
9. {Prepare 4 Tbsp of Sugar/Rock Sugar.
10. {Get 40 g of Ginger (minced).
11. {Make ready 20 g of Spring Onions (white part, minced).
12. {Prepare of Stewing Liquid (mix well in a pot);.
13. {Make ready 1/2 cup of Light Soy Sauce.
14. {Prepare 1/2 cup of Dark Soy Sauce.
15. {Take 2 Tbsp of Rice Vinegar (unnecesary really).
16. {Take 20 g of Spring Onions (green part, rough chop).
17. {Make ready 1 stick of Cinnamon.
18. {Take 2 pc of Bay Leaves.
19. {Get 3 pc of Star Anise.
20. {Get 4 pc of Cloves.

Steps 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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