Chicken Main

Soy-braised chicken with soy noodles

Name: Soy-braised chicken recipe with soy noodles
Yield: 4
Ingredients: 1.5kg whole chicken; 250ml chicken stock; 250g dried egg noodles; 20.00 ml light soy sauce; 2 1/2 tsp dark soy sauce; 2 1/2 tsp sesame oil; 20.00 ml sunflower oil; 150g bean sprouts; 1/4 bunch garlic chives, chopped; Toasted white sesame seeds; Thinly sliced long green shallots; 500ml soy sauce; 100ml dark soy sauce; 200g yellow rock sugar (from Asian food shops); 4 star anise; 5 long green shallots, chopped; 100g ginger; 2 cinnamon quills; 10 garlic cloves, peeled; 200ml Chinese rice wine (shaohsing)

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https://healthimprovements.info/recipes/soy-braised-chicken-soy-noodles/yvz2ijqm — Soy-braised chicken with soy noodles

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by delicious. team

delicious. team

Feb 22, 2019

This dish is an authentic taste of Chinese culture, a must when celebrating Chinese New Year. Recipe by Kym Machin.

1.5kg whole chicken
1 cup (250ml) chicken stock
250g dried egg noodles
1 tbs light soy sauce
2 1/2 tsp dark soy sauce
2 1/2 tsp sesame oil
1 tbs sunflower oil
150g bean sprouts
1/4 bunch garlic chives, chopped

To serve

Toasted white sesame seeds
Thinly sliced long green shallots

Soy marinade

2 cups (500ml) light soy sauce
100ml dark soy sauce
200g yellow rock sugar (from Asian food shops)
4 star anise
5 long green shallots, chopped
20cm piece (100g) ginger, thinly sliced
2 cinnamon quills
10 garlic cloves, peeled
200ml Chinese rice wine (shaohsing)

Method

1.

For the soy marinade, combine all ingredients in a large saucepan (just big enough to hold the chicken). Add chicken, cover and chill, turning halfway, for 3 hours or overnight.
2.

Transfer chicken to a plate, then place marinade over high heat, add stock and bring to the boil.
3.

Return chicken to pan, breast-side up, reduce to a simmer and cook for 16 minutes. Turn chicken and cook for a further 16 minutes. Cover, remove from heat and stand for 15 minutes or until chicken is cooked through.
4.

Meanwhile, cook noodles according to packet instructions, drain, rinse under cold running water, then drain again.
5.

To make the noodle sauce, combine light and dark soy, sesame oil and 100ml water in a bowl and set aside.
6.

Heat 2 tsp sunflower oil in wok over high heat, add bean sprouts and garlic chives, and cook, stirring occasionally, for 2 minutes or until softened. Transfer to a bowl. Return wok to high heat, add cooked noodles and remaining 2 tsp sunflower oil, and cook, stirring constantly, for 1 minute to combine. Add noodle sauce and cook, stirring constantly, for 2 minutes or until heated through.
7.

Chop chicken into pieces and transfer chicken and noodles to separate serving dishes. Scatter noodles with sesame seeds and chicken with shallot to serve.