Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cantonese-style soy chicken with noodles. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cantonese-Style Soy Chicken with Noodles is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cantonese-Style Soy Chicken with Noodles is something that I have loved my entire life.
To begin with this particular 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 cook that.
The ingredients needed to make Cantonese-Style Soy Chicken with Noodles:
- Get 350 g Chicken Meat (with skin, boneless)
- Make ready as needed Sesame Oil (for glazing)
- Get 300 g Yellow Noodles (blanched, cooled and ready to use)
- Take 200 g Kai Lan (stem removed, blanched, ready to serve)
- Take 2 pc Fresh Red Chillies (slice thinly, garnish)
- Get 20 g Spring Onions (green part, slice thinly, garnish)
- Get 1 pc Japanese Cucumber (slice thinly)
- Make ready Marinate (rub the chicken with these);
- Prepare 4 Tbsp Sugar/Rock Sugar
- Make ready 40 g Ginger (minced)
- Get 20 g Spring Onions (white part, minced)
- Make ready Stewing Liquid (mix well in a pot);
- Prepare 1/2 cup Light Soy Sauce
- Take 1/2 cup Dark Soy Sauce
- Make ready 2 Tbsp Rice Vinegar (unnecesary really)
- Take 20 g Spring Onions (green part, rough chop)
- Prepare 1 stick Cinnamon
- Take 2 pc Bay Leaves
- Make ready 3 pc Star Anise
- Get 4 pc Cloves
Steps to make Cantonese-Style Soy Chicken with Noodles:
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
So that’s going to wrap it up for this special food cantonese-style soy chicken with noodles recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to cantonese-style soy chicken with noodles cooking. Go on get cooking!
