Recipe: Appetizing Cantonese-Style Soy Chicken with Noodles

Lettie Miller

Page content

Recipe: Appetizing Cantonese-Style Soy Chicken with Noodles Delicious, fresh and tasty.

Cantonese-Style Soy Chicken with Noodles. Great recipe for Cantonese-Style Soy Chicken with Noodles. The more famous version of Chinese Soy Chicken is the Cantonese variety that is eaten as part of Chicken Rice and/or Yellow Noodles. It is sweeter and requires Chinese Rose Wine, or even Shaoxing Wine.

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.

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

Ingredients of Cantonese-Style Soy Chicken with Noodles

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

Here is how you cook that.

Ingredients of Cantonese-Style Soy Chicken with Noodles.

Prepare as needed of Sesame Oil (for glazing).

Soy sauce chicken, also known as See Yao Gai/豉油鸡 in Cantonese, is a classic dish loved by many.

Cantonese-Style Soy Chicken with Noodles instructions

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..

Essentially, it's whole chicken braised in a soy sauce flavoured broth which provides a strong aromatic.

Cantonese chicken with mushrooms is a semi dry preparation.  A beautiful balance of flavour with loads of garlic and blend of sauces makes this dish a perfect starter or top it on plain boiled noodles and enjoy it.

For authentic flavours use sesame oil, rice wine vinegar, soy, fish, oyster sauce.

You could use button mushrooms or even oyster mushrooms if available.  Cantonese style.

Get your chef's hat on and get ready to have a wokkin' good time with the Cantonese Style Soy Sauce Supreme Soy Sauce Fried Noodles.