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

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We hope you got benefit from reading it, now let’s go back to cantonese-style soy chicken with noodles recipe. To cook cantonese-style soy chicken with noodles you only need 20 ingredients and 6 steps. Here is how you do that.

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

Turn off heat and let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor. Soy sauce chicken, also known as See Yao Gai/豉油鸡 in Cantonese, is a classic dish loved by many. Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows. You'll find it near the poached chickens, roast ducks, and roast pork. All have their merits, but a Soy Sauce Chicken done right is tough to beat.

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