Steps to Make Award-winning Cantonese-Style Soy Chicken with Noodles

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cantonese-style soy chicken with noodles. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cantonese-Style Soy Chicken with Noodles is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Cantonese-Style Soy Chicken with Noodles is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have cantonese-style soy chicken with noodles using 20 ingredients and 6 steps. Here is how you cook that.

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

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

So that is going to wrap this up for this exceptional food cantonese-style soy chicken with noodles recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!