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

Cantonese-Style Soy Chicken with Noodles is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Cantonese-Style Soy Chicken with Noodles is something which I’ve loved my whole life. They’re fine and they look fantastic.

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 cook that.

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

1. Prepare Chicken Meat (with skin, boneless)
2. Prepare 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. Get Spring Onions (green part, slice thinly, garnish)
7. Get Japanese Cucumber (slice thinly)
8. Make ready Marinate (rub the chicken with these);
9. Prepare Sugar/Rock Sugar
10. Take Ginger (minced)
11. Make ready Spring Onions (white part, minced)
12. Make ready Stewing Liquid (mix well in a pot);
13. Make ready Light Soy Sauce
14. Make ready Dark Soy Sauce
15. Get Rice Vinegar (unnecesary really)
16. Take Spring Onions (green part, rough chop)
17. Get Cinnamon
18. Get Bay Leaves
19. Make ready Star Anise
20. Make ready 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’s going to wrap this up for this exceptional food cantonese-style soy chicken with noodles recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!