Recipe of Perfect Cantonese-Style Soy Chicken with Noodles

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

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