Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cantonese-style soy chicken with noodles. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cantonese-Style Soy Chicken with Noodles is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Cantonese-Style Soy Chicken with Noodles is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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

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

Instructions 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 with this special food cantonese-style soy chicken with noodles recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!