Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cantonese-style soy chicken with noodles. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Cantonese-Style Soy Chicken with Noodles is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Cantonese-Style Soy Chicken with Noodles is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook cantonese-style soy chicken with noodles using 20 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cantonese-Style Soy Chicken with Noodles:
- Make ready 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)
- Make ready 200 g Kai Lan (stem removed, blanched, ready to serve)
- Take 2 pc Fresh Red Chillies (slice thinly, garnish)
- Prepare 20 g Spring Onions (green part, slice thinly, garnish)
- Make ready 1 pc Japanese Cucumber (slice thinly)
- Prepare Marinate (rub the chicken with these);
- Prepare 4 Tbsp Sugar/Rock Sugar
- Make ready 40 g Ginger (minced)
- Make ready 20 g Spring Onions (white part, minced)
- Get Stewing Liquid (mix well in a pot);
- Prepare 1/2 cup Light Soy Sauce
- Get 1/2 cup Dark Soy Sauce
- Get 2 Tbsp Rice Vinegar (unnecesary really)
- Get 20 g Spring Onions (green part, rough chop)
- Get 1 stick Cinnamon
- Get 2 pc Bay Leaves
- Take 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 is going to wrap this up for this exceptional food cantonese-style soy chicken with noodles recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
