Cantonese-Style Soy Chicken with Noodles
Cantonese-Style Soy Chicken with Noodles

Hi everyone, 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 food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cantonese-Style Soy Chicken with Noodles is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Cantonese-Style Soy Chicken with Noodles is something that I’ve loved my whole life.

To get started with this recipe, we have to first 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 it.

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