Cantonese-Style Soy Chicken with Noodles. Ikhwan Arif 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. Cantonese-Style Soy Chicken with Noodles step by step.

MARINADE; Rub the chicken with Ginger, Spring Onion (white part) and Sugar. Soy sauce chicken (See Yao Gai) is a very famous Chinese chicken dish and also known as Cantonese soy sauce chicken or Hong Kong style soy sauce chicken. The original soy sauce chicken is usually made with a whole chicken, poached in soy sauce and herbs. You can have Cantonese-Style Soy Chicken with Noodles using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cantonese-Style Soy Chicken with Noodles

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

Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Soy sauce chicken, also known as See Yao Gai/豉油鸡 in Cantonese, is a classic dish loved by many. Turn off heat and let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor. Dish out the chicken quarters, chop into pieces and serve immediately with the dipping sauce.

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..

Ingredients In Chicken Lo Mein Sauce. Brown sugar - We want a syrupy base that will really stick to our noodles and add a bit of color. I prefer brown sugar but white corn syrup (most definitely in Asian markets) will work. Soy sauce - I used both low sodium soy sauce and dark soy sauce for this chicken lo mein recipe. Dark soy sauce is thicker, darker, and has more concentrated flavor than.