Simple Way to Prepare Super Quick Cantonese-Style Soy Chicken with Noodles

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Cantonese-Style Soy Chicken with Noodles. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Cantonese-Style Soy Chicken with Noodles Recipe. Try these restaurant-style noodles to see why! Who wouldn't want thin, crispy pan-fried noodles in an irresistible sauce that makes you want to frolic through meadows.

You can cook Cantonese-Style Soy Chicken with Noodles using 20 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cantonese-Style Soy Chicken with Noodles

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

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.

Cantonese-Style Soy Chicken with Noodles instructions

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..

This post may contain affiliate links.But before we jump head first into a bowl of these Cantonese noodles, how was your weekend?You can make this recipe vegetarian friendly by swapping out the oyster sauce for dark soy sauce or using an imitation oyster.

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce.Your choice of dried egg noodles, rice noodles, or a combination of the two.Soy Sauce Chow Mein - Best and easiest homemade chow mein pan-fried in soy sauce just like Chinese restaurants.Chow mein noodles are stir-fried with chicken and vegetables in a soy sauce-based marinade in this Cantonese chow mein recipe.All Reviews for Cantonese Chicken Chow Mein.